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Lilly’s Table

 
 
Black Bean Dip
© Lillys-Table.com Photo of Homemade Tortilla Chips
 

Tags: Vegan Dairy Free Gluten-Free Nut Free

  • Hard
  • Medium
  • Easy

Prep
Difficulty
Easy

20 mins

Time
Estimate
20 mins

Icon Heart Healthy

Gluten
Free?
Yes

Winter

Typical
Season
Winter

Nutrition Info

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Protein

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Carbs

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Fats

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Vegetables

Recipe Detail

Winter

Homemade Tortilla Chips

from Nacho Cheese Dip, Black Bean, Pico de Gallo & Chips, the Week of October 16, 2016.
View the next recipe for this meal.

Making chips from scratch may sound tedious, but the health & flavor benefits are great. This is a simple recipe, but do them up a bit further with various seasonings of your choice: cumin, smoky paprika, even a pinch of sugar or cinnamon.

Ingredients

  • 16 tortillas, corn
  • 2 tablespoons oil, vegetable oil or coconut oil, warmed to a liquid
  • 1 teaspoon salt, more or less as needed
  • 1 teaspoon smoked paprika, optional, or other spices, (see intro)

Serving Size: 4 People

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Preparation Instructions

Preheat the oven to 350.

Drizzle the oil in a shallow dish. Dip one side of one tortilla into the oil, press it into the next tortilla. Until you have a stack of about 4-6 oiled up tortillas. Cut the stack into 6 wedges and spread these triangles out on a baking sheet.

Combine the salt and spices in your hand. From at least 2 feet above the baking sheet gently sprinkle on the salt to thinly coat each wedge with a puff of spiced salt.

Place the trays* in the oven.

Bake at 350 for about 5-9 minutes.* Check them. Once they are just starting to crisp, flip them over and continue baking and checking every 2-4 minutes- this is important as they can go from white to burnt in about 2 minutes. Trust me. I have thrown away many a delicious chip as I tested the theory that they will be fine without my attention.

Please note: The time can vary according to the thickness of your trays. I have tried several different trays over the many times I have made these. Thicker trays mean the chips bake slower than on thinner trays. This is probably obvious, but it does make my recommendations for the actual baking times a bit of a challenge. Just baby-sit these guys and enjoy!