“Baked tortilla chips are easy to make and can be customized to your spice liking, I love this recipe to pair with guacamole, salsa, and even hummus”
Peace Everyone! I hope this recipe and post finds you well. I wanted to share a recipe I found for baked tortilla chips. This came about after making guacamole, but only having tortilla and no chips. This recipe is super easy, and you can make with simple ingredients. They were super yummy!
Why You Should Make Your Own Tortilla Chips
I just love things that are home made. I have not tried to make my own tortillas, but this just seemed like a healthier way to get the chips I wanted. They are warm too, and you can add your own spices. I hope you love this recipe. This is now my go-to for making tortilla chips, and they are cheaper than buying a bag, and you can season them to your liking. Let me know if you love this recipe, and leave a comment, or like/share!
| Servings |
|
Ingredients
- 1 package corn tortillas 12 ounce
- 1 tablespoon vegetable oil
- 3 tablespoons lime juice
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 teaspoon salt
Ingredients
|
|
Instructions
- Preheat oven to 350 degrees F (175 degrees C).
- Cut each tortilla into 8 chip sized wedges and arrange the wedges in a single layer on a cookie sheet.
- In a mister, combine the oil and lime juice. Mix well and spray each tortilla wedge until slightly moist.
- Combine the cumin, chili powder and salt in a small bowl and sprinkle on the chips.
- Bake for about 7 minutes. Rotate the pan and bake for another 8 minutes or until the chips are crisp, but not too brown. Serve with salsas, garnishes or guacamole.
| Servings |
|
Ingredients
- 1 package corn tortillas 12 ounce
- 1 tablespoon vegetable oil
- 3 tablespoons lime juice
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 teaspoon salt
Ingredients
|
|
Instructions
- Preheat oven to 350 degrees F (175 degrees C).
- Cut each tortilla into 8 chip sized wedges and arrange the wedges in a single layer on a cookie sheet.
- In a mister, combine the oil and lime juice. Mix well and spray each tortilla wedge until slightly moist.
- Combine the cumin, chili powder and salt in a small bowl and sprinkle on the chips.
- Bake for about 7 minutes. Rotate the pan and bake for another 8 minutes or until the chips are crisp, but not too brown. Serve with salsas, garnishes or guacamole.
