Homemade Tortilla Chips

Crispy, Delicious and Healthy Tortilla Chips

Homemade Tortilla Chips Week 6 Recipe 9

Serves: 3 to 4 Prep Time: 5 minutes Total Time: 15 minutes

Ingredients:

6 corn tortillas (larger size)(Misson brand is Gluten Free) (Joseph’s is low carbohydrates)
salt (optional, additional spice options listed in directions)
(I used ½ tsp sea salt, ½ tsp garlic powder, ¼ tsp paprika and ½ tsp ground cumin)

Preheat oven to 400 degrees.
Stack tortillas one on top of the other and use kitchen scissors or pizza cutter to cut them into 4 slices like you would cut up a pizza.
Spread them out in a single layer on a cookie sheet (not air-bake) , spacing them at least 1/4″ apart (they will be chewy instead of crispy if not spaced properly). (NOTE: If you must use an air-bake pan, try 350 degrees for 20 minutes.).
Shake salt and desired toppings over tortillas.
TOPPING OPTIONS (choose any combo): SPICES: paprika, chili powder, cumin, onion powder, garlic powder (sparingly), cayenne pepper (sparingly, will add heat!). CHEESES: grated parmesan cheese, cheddar cheese, pepper jack cheese, etc. or try SWEET: cinnamon & sugar. Bake 8-12 minutes or until chips are starting to get crispy and slightly golden brown at the edges (check every 1-2 minutes after 8 minutes).
Remove from oven and let cool 5-10 minutes before serving in order to let them fully crisp. Extra Crispy: put back in turned off oven at least 10 minutes or until ready to serve for extra crispy and warm chips (watch them, you may need to leave oven door cracked to prevent over browning).

Homemade Tortilla Chips #2 Week 6 Recipe 10

Serves: 6 to 8 Prep Time: 5 minutes Total Time: 15 minutes

Ingredients:

Preheat oven to 400 degrees.
Brush one side of each of the corn tortillas with a light layer of vegetable oil.
Cut the tortillas into 8 wedges or shapes as desired.
Place tortilla pieces on a single layer on a baking sheet.
Sprinkle with salt. Bake 10 to 12 minutes or until lightly brown