Baked Tortilla Chips

Because they’re baked rather than fried, these tortilla chips are lower in saturated fat than deep-fried chips. Start with the lower baking time, because these brown fast! This recipe is especially delicious with the Mediterranean Dip posted above.

Baked Tortilla Chips:

Six 8-in. or 6-in. flour or white corn tortillas
½ c. olive oil
1 tsp. garlic salt

Preheat oven to 350 deg. F. Stack and cut tortillas into eighths. 

Stack and cut before brushing with olive oil

Combine oil with garlic salt, pouring into small pan. Dunk several tortilla wedges into oil, brushing more oil on top. Transfer to large, parchment-lined baking sheet in single layer. Repeat dunking and brushing sliced tortillas with oil.

Brush ’n’ bake!

Bake 10-to-12 min. until golden and crisp, rotating baking sheet once. Yields 4 doz. deliciously crunchy chips.

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.