Over the years I have tried hundreds of variations of healthier snacks and have rarely hit on any winners. After the dangerous discovery of homemade fried potato chips, I had to find an alternative, lest I need to find a 12 step program instead. I don’t know if they have those for chip eaters, but I was ready to look. At the very least, I was headed for much larger pants. Anyway, since I still have a bunch of salsa, I decided to give it a try. It’s easy and painless, but you’ll need to make a lot to keep up with the demand.
Baked Tortilla Chips
Oven: 350° Prep time: 5 minutes tops Cook Time: 7-10 minutes
- Flour tortillas, any size
- Olive oil
- Lime Juice, dried cilantro, cumin, chili powder, cheesy popcorn or other seasoning*
Brush or spray the tortillas with lime juice, if desired and let dry. Brush or spray with olive oil.
Cut the tortillas with a pizza cutter into wedges. You may have to cut strips for larger tortillas.
Brush a cookie sheet with olive oil and place the chips in a single layer on the sheet. Sprinkle with salt, if desired, but do not use cheese seasoning at this time. It will burn and not be terribly tasty.
Bake at 350° for 7-10 minutes, or until golden brown. Remove from oven and toss with any additional seasoning. Repeat until you have enough to satisfy the masses.
*I brushed the chips with lime juice and oil, then used my mortar and pestle to grind salt and some dried cilantro from the garden. I sprinkled the concoction on the chips and then baked them. Delicious!