Howdy, Pardner! Tortillas Chips (Baked)

READY IN: 25mins
Recipe by COOKGIRl

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.

Top Review by AcadiaTwo

This are really tasty! I baked only two tortias and I cut them before hand with a pizza cutter which worked really well. I used Pam, spraying the tortias and then sprinkling the seasonings and sugar over them. I also baked them on bakers parchment paper. Made for Veg 'N swap tag.

Ingredients Nutrition

Directions

  1. Preheat oven to 375 degrees.
  2. Cut the tortillas in half. Each half cut into triangles.
  3. Place the tortilla triangles in a large mixing bowl.
  4. Add the salt, chipotle powder, sugar, cinnamon and oil.
  5. Toss well with a fork until the tortilla triangles are evenly coated with the seasonings and oil.
  6. Place the triangles singly on a parchment-lined baking sheet.
  7. Bake 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.
  8. Remove from oven, cool briefly and transfer to a serving bowl.
  9. Enjoy!
  10. Note: the chips will crisp up further once they cool.
  11. To store, place in a Ziploc-type plastic bag or covered container.
  12. Servings are estimated.

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