If you are in the elimination stage of the low fodmap diet and wheat is not an issue for you, these tortilla chips are OK. Today I wondered if I could make homemade tortilla chips and save myself a trip back to the store, since every trip to the store seems to cost $80.00. Have you noticed that in that $80 bag there is hardly anything to eat? Usually it’s all cat food (lucky Crumpet and Muffin), foil, plastic, TP, laundry soap and nothing for dinner. So if I made my own tortilla chips, I could use last night’s chili over chips with cheese and guacomole on top.
I hunted down a pack of flour tortillas hidden in the back of my fridge whose expiration date was still a week off. Yay! When I bought these flour tortillas, I decided I hated them. They tasted like cardboard; however, cutting them up and baking them into tortilla chips might make them tasty as well as handy as crackers for guacamole, salsas and cheese.
Several recipe hunts later, I realized it doesn’t take much to turn a stack of flour tortillas into a basket of tasty chips. but of course I had to tweak the ingredients and method. As you will see, they turned out crispy, crunchy and delicious.
INGREDIENTS:
1 pkg of flour tortillas
Olive oil spray
1 Tbsp olive oil and pastry brush
1 tsp curry powder
1 tsp chili powder
1 tsp cumin
1 tsp kosher salt
DIRECTIONS:
Preheat the oven to 350°F.
Line a 12 X 17 heavy baking sheet or two cookie sheets with parchment paper
Stack the tortillas evenly on top of each other. With a large serrated bread knife, cut the stack in half. Then cut each half into quarters and finally into eighths.
Spray the parchment paper lining the baking sheet or sheets with olive oil spray.
Place the tortilla triangles on the baking sheet in a single layer.
Spray the triangles with olive oil spray or paint each one with the olive oil using a pastry brush or your finger.
In a small bowl, mix together the spices and salt. Place the spice mixture in a tea strainer over the bowl and then sprinkle the spice mixture over the oil sprayed triangles. Use as much or as little as you like.
Place the baking sheet(s) in the oven and bake for 7 minutes.
Rotate the baking sheet(s) and bake for 6 to 8 minutes more. Watch carefully so they don’t get too brown or burn.
When golden brown, remove from the oven and place on cooling racks. If you have too many tortilla chips to bake at once, bake them in batches. Just repeat what you did with the first batch until you have used up all the cut up tortilla triangles.
Once the tortilla chips are cool, you can place them in a cookie tin or plastic bags where they will keep for a week or more.
As above pictures show, you can use these tortilla chips to dip into guacamole or salsa, or make them into nachos by sprinkling them with cheese and melting them in the microwave or the toaster oven. So so good, easy and inexpensive to make.
Homemade Tortilla Chips
Ingredients
- INGREDIENTS:
- 1 pkg of flour tortillas
- Olive oil spray
- 1 Tbsp olive oil and pastry brush
- 1 tsp curry powder or plain cumin
- 1 tsp kosher salt
Instructions
- DIRECTIONS:
- Preheat the oven to 350°F.
- Line a 12 X 17 heavy baking sheet or two cookie sheets with parchment paper
- Stack the tortillas evenly on top of each other. With a large serrated bread knife, cut the stack in half. Then cut each half into quarters and finally into eighths.
- Spray the parchment paper lining the baking sheet or sheets with olive oil spray.
- Place the tortilla triangles on the baking sheet in a single layer.
- Spray the triangles with olive oil spray or paint each one with the olive oil using a pastry brush or your finger.
- Mix the spice and salt in a small bowl and stir together. Place the spice mixture in a tea strainer over the bowl and then sprinkle the spice mixture over the oil sprayed triangles. Use as much or as little as you prefer.
- Place the baking sheet(s) in the oven and bake for 7 minuter.
- Rotate the baking sheet(s) and bake for 6 to 8 minutes more. Watch carefully so they don't get too brown or burn.
- When golden brown, remove from the oven and place on cooling racks. You might have too many tortilla triangle and have to make more batches. If so, just repeat what you did with the first batch until you have used up all the cut up tortilla triangles.
- Once the tortilla chips are cool, you can place them in a cookie tin or plastic bags where they will keep for a week or more.
- Use these tortilla chips to dip into guacamole or salsa, or make them into nachos by sprinkling them with cheese and melting them in the microwave or the toaster oven. So so good, easy and inexpensive to make. 6 chips equals 50 calories.
