Baked Tortilla Chips
This is the easiest way to make a batch of Baked Tortilla Chips. I like them best when the edges are crispy but the middle is still slightly chewy, i.e. don't cook them too long!
- Prep time
- 5 min
- Cook time
- 15 min
- Yield
- 2 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 5 corn tortillas
- olive oil
- salt
- 1/4 cup pepitas (pumpkinseeds)
- 1/2 teaspoon chipotle powder
- 1/2 teaspoon New Mexican chili powder
- 1/4 teaspoon garlic powder
- 1/4 teaspoon salt
Instructions
- 1
Preheat the oven to 350F.
- 2
I usually let the tortillas sit on the counter for a bit before using them. This will dry them out and help them crisp up.
- 3
Cut the tortillas into sixths (or any size you want).
- 4
Brush a thin layer of oil onto a baking sheet. Add the tortilla chips, forming a single layer. Add a thin layer of oil to the top of the chips. I use an olive oil sprayer, but you can use a pastry brush (or even your fingers). Season with salt.
- 5
Bake for 10-15 minutes or until the edges are turning brown. (This batch took 13 minutes).
- 6
Give another sprinkling of salt and serve immediately.
- 7
If you want to make the Pepita seasoning, start by roasting 1/4 cup pumpkinseeds in a dry skillet over medium heat. When they start to pop and turn golden brown they are roasted enough (4-6 minutes). Add them to a blender or food processor and grind them down to a fine consistency.
- 8
Add the ground pepitas to a mixing bowl and combine with 1/2 teaspoon New Mexican chili powder, 1/2 teaspoon chipotle powder, 1/4 teaspoon garlic powder, and 1/4 teaspoon salt. Mix well and sprinkle liberally over the baked tortilla chips.