This post is not as much a recipe as it is a proclamation. Here goes:
“I finally made baked tortilla chips AND I ♥ them AND I will make them again!!”
I should seriously run for president or a senate seat. At least I occasionally engage my brain (and my taste buds) before opening my mouth (the thing that says stuff that can be heard by others when you’re standing directly in front of a microphone). Okay, enough of my hating because these tortilla chips are all about love and choice. You get to choose…
For the first round, I chose kosher salt, chili seasoning and a little Mexican oregano sprinkled on after baking, but I think may have found a new use for smoked paprika; or maybe even a little pumpkin pie spice & sugar with vanilla ice cream? Yes? This could get exciting.
For sweet chips, I’ll probably use butter instead of oil, brush it on first, mix my sugar and spices together and then sprinkle on top.
Baked Tortilla Chips
8-12 tortillas (flour, corn or a mixture)
1/4-1/3 c. EVOO (or use an oil spritzer)
1/4 t. kosher salt
1 1/2 – 2 t. seasoning
Preheat oven to 350°
1/4 tortillas and place on a foil lined cookie sheet or jelly roll pan. Whisk oil and spices together. Brush a little oil mixture on each tortilla piece, just enough to lightly cover. I only seasoned one side of our chips, but you could season both sides if desired. Bake for 10-15 minutes or until sides begin to curl up a little. Watch them closely once they start browning because they will burn quickly!
© Amy Carpenter @ Afternoon Popcorn Snack
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