I realized how this could make a perfect chili or taco bowl... cut to size & bake in a muffin tin! (Who needs to buy those ones on t.v). This will be perfect when I take a crockpot of chili to the neighborhood Super Bowl bowl party next month. Bake up some mini shells to fill with the chili. No more buying paper bowls or Fritos to serve along side! Thanks for the idea :-)
We loved this recipe. I cut some jalapeno-flavored tortillas into chip shapes, dipped them on one side into some olive oil, then used the dipped chips to paint olive oil onto un-dipped sides. It sounds weird, but my co-worker recommended it, and it works. Then I sprinkled the chips with garlic salt and smoked paprika (go easy on the seasonings! the flavor gets strong quickly) and baked them for 8 minutes. I used my lovely non-stick cookie sheet, and the chips came out beautifully. Thank you for posting, Emily.
I've tried baking my own chips for years now and without much success. The key is not letting the sides touch. This results is a crispy, yummy tortilla chip. My chips were really brown at 8 minutes so next time I make these I"ll check them earlier. I'll make again. Goes well with "Wonderful Salsa" also on this site.
We love salsa and make this recipe all the time to go with it. I lightly spray the wedges with cooking spray to make the seasoning stick to the chips. Thanks for the easy and delicious recipe.
Thanks for the idea! I microwave mine for about 2-2.5 minutes without added salt. They make great chips for dipping without the extra oil even without extra seasonings!
I just created an account to comment on this recipe. So good!! The salt sticks to the chip without oil really well. I didn't expect that. They're especially good right at the 10minute to 1 hour mark. I'm not too sure how they'll do after a day. But well worth it. My oven was slow so they all needed 10-10.5 minutes to cook. I especially love spreading each chip with a bit of refried beans, cheddar, and pickled jalapeños and eating with just a bit of sour cream. I will cook these repeatedly and probably forever :) So so simple. Thank you!!
Interesting recipe. Minor correction: corn has no gluten. Therefore all corn tortillas are gluten-free, not just Mission.
I brushed with oil then cut into 8ths. Baked for 9 min. Served with guacamole and chicken enchiladas.
These are great! I discovered them while doing Weight Watchers and are a perfect low point, filling snack dipped in salsa. I give mine a light mist of olive oil from my Misto and then salt them with popcorn salt, which is finer than regular salt. I also bake whole tortillas and make tostadas with refried beans, lettuce, jalapenos, taco sauce and a little cheese. They are super filling and a great, low point meal.
Perfect! I like these BETTER than store-bought chips. They were great with The Very Best Hummus / No Tahini Garbanzo Bean Spread and I can't wait to try them with other dips later too. Thanks for sharing!