| Level: | Easy |
| Total: | 20 min |
| Cook: | 20 min |
| Yield: | 72 chips |
Instructions
- Cut twelve 6-inch corn tortillas into 6 wedges each. Toss the wedges with 2 tablespoons vegetable oil, 1 tablespoon chili powder, 1/2 teaspoon salt and a pinch of cayenne. Working in batches, spread on 2 baking sheets; bake at 350 degrees F until golden, 20 to 25 minutes.
Nutrition Facts
| Calories | 80 |
| Total Fat | 3 grams |
| Sodium | 106 milligrams |
| Carbohydrates | 13 grams |
| Dietary Fiber | 2 grams |
| Protein | 2 grams |
Reviews
Awesome I so love these easy, tasty, healthier than store bought and budget friendly
These are great! For those wanting more salt, I would recommend using Himalayan pink salt in the same amount as written. Himalayan pink salt provides more flavor and is healthier because it has less sodium and more essential minerals that your body needs.
Yes, they are very tasty. I did a half batch using only 6 corn tortilla, a little extra salt and chili powder. They came out very good, but you must keep on eye on them before they turn too brown. I make my own homemade salsa that people tell me that I should bottle it and sell, but I don’t always have chips. I will now.
delicious
We really liked these. I used safflower oil and just added salt and skipped the other spices based on other reviews. My husband loved them! They were so simple…yea!
I, like many others, changed it a bit to suit my taste, but other than that I should thank you for the recipe. I much prefer sea salt instead of the traditional, and I don’t use a lot of oil in the first place.
These are good, but I’m going to tweak the recipe a little to better suit my taste. For at least 30 years I’ve made my own tortilla chips by cutting tortillas 6 or 8 times across, depending on size of tortilla. I deep fry @350 to 400º, stirring to give them some shape and prevent clumping, drain in the basket, pour into a large pan, and sprinkle with a mix of 50% salt and chile powder. I like the idea of a little more healthy version, and the Cayenne sounds really good. If I can’t get what I want from the baked variety, though, I’ll just add some Cayenne, or maybe an even hotter (I really like Habañero powder, to my own recipe.
i agree that not much of the spice came through after they were baked, which was surprising seeing how much chili powder was used. however, they were very crunchy and gave me a good basic recipe for making homemade chips easily! i would probably add more salt next time and not bother with the other spices, which got pretty blackened in the oven and didn’t seem to add much flavor. overall, a good recipe.
They were good, but i really didn’t get much of the chili taste. They were easy to make and clean up. I agree they do need more salt, and i would probably leave all the other seasonings off next time
Not mind-blowingly spectacular, but pretty good! Very easy and quick to prepare, and a great alternate to unhealthy prepackaged tortilla chips. I like a little more salt on my chips (which probably defeats the purpose of them being “healthy”!), so you might want to add a little more before baking. We ate the chips with a crema sauce- tomatillo salsa and sour cream. The two were perfect together. Will definitely make again!