Simple and fast to make, baked, so they’re not too, too bad for you as snack foods go, and with a simple blend of spices that you can customize to suit your taste; there is really not much bad to say about these chips made from corn tortillas.
Except… they really are best right from the oven, tho’ you can store them in a zipper bag or sealed container for a day or so.
Still and all, thanks to minimalistbaker.com for sharing the idea.
•6 yellow corn tortillas
•2-3 Tbsp olive or canola oil
•1-1/2 tsp sea salt
•1-1/2 tsp chili powder
•1 tsp Vadouvan French masala curry
•1 tsp onion powder
•1 tsp garlic powder
•1 tsp Chip & Dip Seasoning
•1 tsp tomato powder
*The original recipe called for cumin, which I don’t hate, but it is not my favorite, so I substituted my new fave curry blend from The Spice House and also added a bit of their chip and dip seasoning. If you don’t have access to a spice merchant, feel free to swap out your own preferred seasonings, and mebbe try powdered ranch dressing mix; it really is all good.
Heat your oven to 375º and slice the corn tortillas into strips.
Arrange the strips on a baking sheet and toss with the olive or canola oil to coat.
Pop into the oven and bake for 15 to 18 minutes, though you’re gonna want to check on them right at 15 minutes, because they will go from ‘baking’ to ‘done’ pretty quickly after that point.
While the corn strips are baking, make your spice blend by whisking your chosen ingredients together in a large bowl.
Once the chips are ready, remove from the oven and toss in the seasoning blend.
Remove with a slotted spoon or spatula to shake off excess seasoning back into the bowl, and serve.
You should have enough seasoning blend to make two or three batches of very tasty, hot from the oven, corn chips.
Who needs dip?