12 February 2012

Zippy Baked Tortilla Chips

A friend recently gave me a bag of the BIGGEST flour tortillas I have ever seen.  They were the literally the size of a large pizza crust.  And besides being huge, there were about three dozen of them.  Yowza.  Being the frugal gal that I am, when he said they could either go with me or into the trash, I took them.  For one man's trash is another gal's treasure....in the form of Baked Tortila Chips.

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
  • Salt
  • Cayenne 
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!)

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