How to Make Homemade Tortilla Crisps
Healthier than fried tortilla chips out of a bag, these tasty crisps are versatile and lend themselves well to imaginative seasonings. They can take the place of traditional party food — less fat, but not less taste.
Preparation time: 10 minutes
Cook time: 6 minutes
Yield: 8 1/2-cup servings
8 white flour, whole-wheat, or corn tortillas
1 can of spray olive oil or 1 cup of olive, canola, or grapeseed oil
1 tablespoon salt
1 to 2 teaspoons of any of the following: garlic powder, chili powder, curry powder, cayenne, thyme, and marjoram (optional)
Preheat the oven to 400 degrees F. Cover 2 baking sheets with parchment paper or foil. Set aside.
Lay a tortilla on a cutting board and lightly spray or brush each side with oil. Repeat with each tortilla. Sprinkle lightly with the salt (and any other savory seasonings, if desired).
Stack the oiled tortillas and cut the pile in half. Cut each half circle again into thirds so that you’ve cut each tortilla into six triangles.
Arrange the tortilla triangles in a single layer on the prepared baking sheets.
Bake for 6 minutes, or until they begin to slightly brown. Check every 1 to 2 minutes, because white flour tortillas cook faster than corn. Remove from the oven and cool.
Make a double or triple batch for a crowd and serve with salsa — these crisps go fast served warm straight from the oven. Store leftovers in an airtight container for up to 2 days.
Per serving: Calories 331 (247 from Fat); Fat 27g (Saturated 4g); Cholesterol 0mg; Sodium 1,043mg; Carbohydrate 20g (Dietary Fiber 2g); Protein 3g.