Award-winning writer and cookbook author Nicole Parton dishes up food and fun in this lively blog! Husband Ron taste-tests, photographs what’s cookin’, and at times shares and enjoys his own creations while Frankie - Ron and Nicole's pet fish, personal secretary, chauffeur, occasional turkey chef, part-time mobster, Ron’s valet, and wannabe consort to Nicole - assists.
Saturday, February 2, 2013
Baked Tortilla Chips
Snack foods are expensive in the Time Zone and at the Latitude Where I Live. If that’s also true for you, here’s how to make your own.
Baked Tortilla Chips:
Six 8-in. (20 cm) flour tortillas Canola oil, as needed ½ tsp. salt 2 tsp. chili powder ½ tsp. oregano ½ tsp. cumin 1-½ c. shredded Cheddar or Monterrey Jack
Preheat oven to 375 dg. F. Brush both sides of tortillas lightly with oil. Combine salt and spices well, sprinkling over both sides of tortillas with a salt shaker. Sprinkle cheese evenly over tortilla tops. Cut each tortilla into 16 triangular pieces. Place as many wedges as will fit on parchment-lined baking sheet. Bake about 5 min., until golden and crisp. Cool. Repeat until all chips are baked. Yields 128 small chips.