Ingredients
Tortilla Chips
- 6 corn tortilla wraps (small variety, approx. 14cm diameter)
- 2 tbsp neutral oil (avocado oil recommended)
- ¼ tsp salt
- ¼ tsp garlic powder
- ½ tsp paprika
Instructions
- Preheat Oven: Preheat your oven to 200°C (400°F) and line a large baking tray with baking parchment for easy cleanup and to prevent sticking.
- Cut Tortillas: Stack the six corn tortillas on top of each other and carefully cut them into 6 wedge-shaped triangles each, creating uniform chip-sized pieces.
- Season Tortillas: Place the tortilla wedges in a large bowl, drizzle evenly with 2 tablespoons of neutral oil, then sprinkle ¼ teaspoon salt, ¼ teaspoon garlic powder, and ½ teaspoon paprika over them. Toss gently to ensure every chip is well coated with the oil and seasoning blend.
- Arrange for Baking: Spread the seasoned tortilla wedges out in a single layer on the prepared baking tray to promote even baking and crisping.
- Bake Chips: Bake in the preheated oven for 6-8 minutes or until the chips are crisp and lightly golden. Watch carefully to avoid burning, especially toward the end of baking time.
- Cool and Serve: Remove the baked chips from the oven and allow them to cool on the baking tray to crisp up further. Serve once cool with your favorite dips such as salsa, guacamole, or queso.
Notes
- To ensure even crisping, avoid overcrowding the baking tray; use two trays if necessary.
- You can customize seasonings to your preference, adding chili powder or cumin for extra flavor.
- Store leftover chips in an airtight container to maintain crispness for up to 3 days.
- For a lower-fat version, reduce the oil by half but chips may be less crispy.
- Keep a close eye on chips during baking to prevent burning, as ovens can vary.
- Prep Time: 10 minutes
- Cook Time: 8 minutes
- Category: Snack
- Method: Baking
- Cuisine: Mexican
- Diet: Vegetarian
