Tasty Baked Tortilla Chips
I love September and October as it’s so beautiful with the changing color of the leaves. I also enjoy the cooler temperatures after the hot summer, especially because the shorter, cooler days mean that it’s the perfect time of year to enjoy some warming, hearty food. At this time of year I can start to make soups, stews and chili again – delicious! This week I cooked up a big pot of chili, and a great accompaniment is a bowl of tortilla chips, along with salsa, sour cream and guacamole. Making your own crispy tortilla chips is super easy – here’s how!
What you need
Only a few items:
Tortillas (can be fresh or even slightly stale)
See the “Anything Else I Should Know” section below for details on which tortillas and seasoning to use.
What to do
Preheat the oven to 350˚F (180˚C).
Cut up the tortillas. The tortillas I used were big enough to give me 8 “wedges”.
Lay out the cut-up tortillas onto a baking sheet.
Spray or brush lightly with oil, and season.
Flip them over. Spray or brush lightly with oil and season the other side.
Bake in the preheated oven for 8 minutes.
Flip the tortilla chips over, turn the baking sheet around and bake for another 7 minutes.
Remove from oven and leave to cool and crisp up for a few minutes.
How much time?
These are very quick to make: less than 30 minutes, including time to heat the oven.
The tortilla chips can be prepared in about 5 minutes - which is less time than it takes the oven to heat up. Then it only takes 15 minutes to bake them.
These homemade, baked tortilla chips cost me $0.14 per ounce to make. I did use whole-wheat tortillas which are slightly more expensive.
Store-bought, whole-wheat tortilla chips cost $0.39 per ounce. Even if I bought the cheapest bag of tortilla chips, it would still cost me $0.26 per ounce.
Is it worth it?
Baked tortilla chips definitely get a 5-pig rating. They are very easy to make, plus you can add whatever seasoning you prefer. They cost less than buying the store-bought chips, and you can use up stale tortillas if you have them lying around.
Don’t believe me? Well try them this weekend. Bake a big batch, get some dips and share with family and friends. I guarantee they’ll be a hit!
Anything else I should know?
What tortillas should I use?
I prefer whole-wheat tortillas, but you can use whatever tortillas that you like, or any that you have left over from another meal.
Tortillas are also great to freeze. Just put them in a freezer bag and freeze them for up to three months. When you’re ready to make tortilla chips, just take them out of the freezer a couple of hours in advance.
What seasoning should I use?
I’m “old school” so I just use salt, but you can add a sprinkling of other seasoning like:
Or a mixture of seasonings - you can pick what you prefer.
One recipe I saw, suggested brushing the chips with a mixture of lime juice and oil, then adding a sprinkling of cumin and chili powder before baking.
Alternatively, you can top them with cheese, meat, jalapenos and serve them up as nachos.
What’s your favorite?
Can I fry the tortillas instead of baking them?
Yes, if you do prefer to fry them all you need to do is:
Cut up the tortillas into wedge-shapes
Heat a pan with about ¼ inch (6 mm) to ½ inch (12 mm) of oil
When the oil is hot, drop the tortillas into the oil
Move them around, flip them over until they are cooked
Remove from the pan and place on some kitchen towel to drain.
Be warned, they cook very fast, and it’s easy to overcook them. Here’s my attempt at fried tortilla chips and you can see that they a little too brown compared to the baked tortilla chips.
In my opinion, baked tortilla chips are better as they are healthier, tastier, simpler to make and the clean-up is easier.