1/3 Photos of Howdy, Pardner! Tortillas Chips (Baked)
I had a package of eight locally made corn tortillas on hand that had torn in half and didn't know what to do with them-chilaquiles, tortilla soup, migas...? Then I remembered a sweet/salty popcorn recipe I recently tried and was thus inspired to test a sweet/salty combination with the tortillas. The cinnamon plays a very minor supporting role. The other choice was which smoked salt to use: hickory, Salish/alder, Durango? In the end I settled on Durango. You can if you wish add a little more of the smoked salt but if you add too much the chips will taste like the inside of an outdoor BBQ/grill. Therefore, I wanted to err on the side of caution.
My Private Note
Units: US | Metric
- 1Preheat oven to 375 degrees.
- 2Cut the tortillas in half. Each half cut into triangles.
- 3Place the tortilla triangles in a large mixing bowl.
- 4Add the salt, chipotle powder, sugar, cinnamon and oil.
- 5Toss well with a fork until the tortilla triangles are evenly coated with the seasonings and oil.
- 6Place the triangles singly on a parchment-lined baking sheet.
- 7Bake about 15 minutes, turning the chips and rotating the baking sheet every 5 minutes. Due to the sugar content, you'll need to watch the chips carefully so they don't burn.
- 8Remove from oven, cool briefly and transfer to a serving bowl.
- 10Note: the chips will crisp up further once they cool.
- 11To store, place in a Ziploc-type plastic bag or covered container.
- 12Servings are estimated.
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Nutritional Facts for Howdy, Pardner! Tortillas Chips (Baked)
Serving Size: 1 (57 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 159.2
- Calories from Fat 42
- Total Fat 4.7 g
- Saturated Fat 0.6 g
- Cholesterol 0.0 mg
- Sodium 21.6 mg
- Total Carbohydrate 27.7 g
- Dietary Fiber 3.0 g
- Sugars 6.7 g
- Protein 2.7 g