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!

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