Prep 10 mins
Cook 16 mins
Crispy, low-fat, baked alternative to commercial tortilla or potato chips. These may be cut into any shape you like instead of wedges.
- Combine first four ingredients in a small dish.
- Cut each tortilla into 10 wedges.
- Brush oth sides of tortillas with barbecue sauce mixture.
- Arrange wedges in a single layer on a large greased baking sheet.
- Bake on bottom rack at 350F for 8 minutes; Turn wedges and bake another 8 minutes until crispy and browned.
- Cool on a rack.
- Makes 40 chips.
I'm sorry I had to go a little bit low on the stars but for some reason, my batch burned by 6-1/2 minutes. My oven was at 350, and I kept checking them. They started to get dark around the edges and by 6 minutes, I decided to turn them. Good thing I was watching them because when I opened my oven door at 6-1/2 minutes, this big plume of smoke came out at me. No way was I going to turn them and put them back in for 8 more minutes. They all burned on the bottom and edges. I don't know why - was it because I used fresh garlic instead of the powder? Is it because I used parchment paper? I would really like these to work out so I will try them again. Next time, I'm going to bake them on the middle rack at the highest temp. of 300 - 325 F. Hope that helps.
These were delicious! I had 1 wheat tortilla in the house and no idea what to do with it, and then I came across your recipe. I didn't have the sesame seeds, but it still tastes just as good. Maybe next time I'll try those, and keep switching bbq flavors. My 2 year old absolutely loves these! Thank you for a good recipe.
These were nice, mine weren't quite as crispy as I would have liked, a bit chewy in some places, great way to use up leftover tortillas though.