Oven baked tortilla chips
Choose this healthy alternative to deep fried tortilla chips. A tiny bit of Bluewater Pepper Farm Hot Smokey Chipotle powder delivers real BBQ flavour to these baked tortilla chips. Tip: If you're on a gluten free regimen, it's best to avoid deep fried chips in restaurants unless you confirm they use separate oil to make them (or they're baked like this recipe).
Ingredients
- 8-10 4″ Corn tortillas I prefer 100% corn, check for gluten free. If GF isn't an issue, you can use any type of tortilla. 8-10 tortillas when cut up will fit nicely on 2 baking sheets
- ½ Tsp Chipotle BBQ seasoning Combine a ¼ tsp each of Bluewater Pepper Farm Hot Smokey Chipotle powder, garlic powder and salt
- 1 Tbsp Corn or olive oil
Instructions
- Pre-heat oven to 350F.
- Put the oil In a small bowl and add the spice, mixing it in well
- Lightly brush the spiced oil mixture on both sides of your tortillas. Stack them up like pancakes.
- Now, the best trick of all . . . Use a large chef’s knife to slice the whole stack into 8 pieces. Be careful as you slice through the stack, applying gentle pressure. First cut the stack in half, then rotate it 90 degrees for quarters. Make 2 more slices to end up with perfect chips. You might want to try this with a smaller stack of tortillas until you get the hang of it.
- Spread the chips in a single layer on baking sheets covered with a sheet of parchment.
- Place the sheets in the oven and bake for 8-10 minutes. Depending on your oven, you may need to rotate sheets half way through for an even bake. Test for crispness before taking them out – the chips should be nice and crisp and not chewy. Keep an eye on the chips to avoid over-baking them.
- You might want to experiment with your oven to get the timing perfect every time.
Notes
Serve with Chili con Carne, guacamole, hummus, etc. These chips make delicious nachos too. They’ll stay fresh and crisp in an air tight bag or container for several days.
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Baked Tortilla chips recipe
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