chip away

Homemade tortilla chips

Truth be told, I could eat chips and salsa all day long. I’m not discriminatory about the chip, though a plain, crisp tortilla chip is usually my favorite. I love chips most in part because they carry the salsa to my mouth. The salsa is what I’m really after.

Quartered

Making your own tortilla chips is easy and, quite frankly, almost effortless. These are baked, not fried. You can use any 8-inch tortillas that you’d like. I use fat free flour ones so I’ve convinced myself that they’re a little more guiltless than they probably are.

Seasoned

homemade tortilla chips
printer-friendly version
makes 3 servings (36 chips total)

ingredients:
4 of your favorite 8-inch tortillas
cooking spray
1 teaspoon chili powder
1/2 teaspoon garlic powder
1 teaspoon sea salt

directions:
Preheat the oven to 350 degrees and line a baking sheet with parchment paper. Stack the tortilla and cut them into 8 equal pieces. Place the tortilla triangles in an even layer on the baking sheet and spray them with the oil. Sprinkle the chili powder, garlic and salt over the chips evenly. Place in the oven and let bake for 8 minutes. Flip the chips over and bake for another 8 minutes or until they’re golden brown and crispy throughout. Serve with salsa or your favorite dip.

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About Jessica

New Yorker, coffee addict, cook, blogger, baker of delicious things.
This entry was posted in appetizer, condiment/sauce, random, snack, vegan and tagged , , , , , . Bookmark the permalink.

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