My take on Tortilla chips is simple, delicious, and not that bad for you. And the best part? They are flour, not corn.. I happen to love flour tortillas so it works for me.
- flour tortillas of your choice
- vegetable oil
- sea or kosher salt
- Penzey’s chipotle powder (optional)
Pre-heat oven to 400 degrees.
Stack several tortillas on a cutting board. With a large knife, cut several lines across the stack, like pizza slices. Don’t go too small though!
Put all the slices into a large bowl or Zip lock bag. Drizzle with a small amount of oil, and sprinkle with salt. Add a touch of chipotle or whatever seasoning you please. Toss everything thoroughly with tongs (or shake bag). The oil will spread over the chips – they don’t absorb it – so a little goes a long way.
Once coated, spread all the slices onto a baking sheet – lay as many as you can without overlapping. Bake for about 10-15 minutes or till lightly browned.
These chips will blow away anything from a bag – great to serve with dips or even just plain. They go fast though – keep the oven hot!