Enter Superbowl Sunday, the day of chips and dip! I was planning on making guacamole bruschetta, but when these tortillas entered the picture, I mixed up the plan and decided to make tortilla chips. I love a little kick, so cayenne is my seasoning of choice. You could substitute cumin, lime or garlic powder if you prefer milder flavors. They keep wonderfully and are a great way to use up tortillas that are starting to dry out.
This recipe is so easy, the ingredient list is kind of a joke. Just read, laugh, make and enjoy.
Zippy Baked Tortilla Chips
- Flour tortillas
- Non-stick spray
Preheat your oven to 400 degrees and line a cookie sheet with aluminum foil.
Cut your tortillas into strips, triangles, circles or any shape you like on a cutting board. Lay in a flat layer on the covered cookie sheet. Spray the tortillas with non-stick and sprinkle with salt and cayenne. Bake for 2 minutes, then flip and bake for another minute. Depending on your oven temp, you might need another 30 seconds to a full minute on the second side, but basically they're done when they start to brown. If a few are slightly soft in the middle, that's a-ok.
Remove to a cookie rack to cool. As they cool, they'll finish crisping up. Store in an airtight container for as long as you can. (They lasted a week for us!)