baked tortilla chips

 If you follow me on Twitter, than you probably know I have a weakness for snacking. Mostly sweet stuff, but salty and crunchy does the trick too. I don’t much care for greasy bagged potato chips or pretzels, but a nice crispy tortilla chip I can get behind. Something with natural corn flavor.

Baked Tortilla Chips (adapted from AllRecipes)
serves 1-2

1 (12 ounce) package corn tortillas
1 tablespoon olive oil
2-3 tablespoons lime juice
1 teaspoon ground cumin
1/2 teaspoon chili powder
1 teaspoon salt

Preheat oven to 350 degrees F (175 degrees C).
Cut each tortilla into wedges and arrange the wedges in a single layer on a baking sheet.
Combine the oil and lime juice. Mix well and lightly brush or spray each wedge on both sides (you can also try this step before cutting the tortilla into wedges).
Combine the cumin, chili powder and salt in a small bowl and sprinkle on wedges.
 Bake for about 5-7 minutes. Rotate the pan and bake for another 5-7 minutes or until the chips are crisp (the ends will slightly turn up)

Like many things, I’ve decided that I prefer these homemade tortilla chips. over the store-bought kind The flavor possibilities are so easily made to one’s preference, so it’s difficult to mess up. If you like something more classic and simple, then you can simply leave out the cumin and chili powder and they’d result in something as equally delicious.

*The guacamole I used in the above photo is my own improvised recipe that includes avocado, cumin, chili powder, lime juice, salt, pepper and fresh cilantro (always fresh cilantro).

**If you want a slightly sweeter option: I tried these baked cinnamon-sugar chips and they were pretty amazing as well.


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