Baked Tortilla Chips
Image: Glass bowl filled with baked tortilla chips.
Description: Why buy store-bought tortilla chips when you can make them fresh in less than 15 minutes? This simple recipe will fill your craving for crispy tortilla chips without many extra additives found in most store-bought chips.
Yield: Recipe serves 2-4
Ingredients:
4 - 8-inch flour tortilla shells
Avocado Oil or Avocado Oil Cooking Spray
1/4 tsp fine Himalayan Pink Sea Salt, or to taste.
1/8 tsp cayenne pepper, or to taste
Directions:
Heat the oven to 375°F.
Line a large cookie sheet or baking sheet with parchment paper.
Cut each tortilla into 8 triangles. Arrange triangles on a baking sheet in one layer, alternating the position of the triangles along each row, so you can fit more triangles on one baking sheet. I was able to fit all 32 tortilla triangles on one extra large cookie sheet by alternating the positions of the triangles along each row, into 3 rows, and arranging the few remaining triangles along the edge of the baking sheet.
Spray or lightly brush both sides of the cut tortillas with oil. Bake 10 to 12 minutes, or until crisp and golden brown.
Remove rom oven. While hot, sprinkle with salt and cayenne pepper. Carefully, use the corners of the parchment paper to lift the parchment paper off of the hot cookie sheet. Pour chips into a serving bowl. Serve alongside your preferred dips.
Serving Suggestions:
I recommend serving these with one of the following dips listed below: