An extremely flavorful healthy option to a favorite snack chip that takes no time to make. These homemade tortilla chips use organic fresh corn tortillas, a small amount of oil, and a homemade seasoning mix that will bring a smile to your face. These are an excellent recipe to make with your kids with no worries about all of the junk that comes in most of the store bought chips.
These are my daughters absolute favorite snack that we make. She is constantly requesting them so I have her help me. We get our tortillas in our CSA boxes each week. They come from a company called Mitla Tortilla Company in Savannah, GA. I have no affiliation with them, we just love that we get them regularly and they are organic with nothing but corn, water, lime, and salt.
These remind me of certain nacho chip that comes in a red bag that I used to eat as a child. I shudder to think of how many I ate back then and what is in them. They were addicting though, right!?
Munching, crunching, and dipping! It is what chips were made for!
Here's how to make them...
Makes 80 chips - a good size bags worth. This recipe can be halved.
20 organic soft corn tortillas (make sure the ingredients are limited), quartered
2T extra virgin olive oil or an oil sprayer
2T nutritional yeast
1T chili powder
2T Tajin chili and lime seasoning or other chili seasoning
1 tsp onion powder
1 tsp garlic powder
1 tsp paprika
1 tsp salt
a few grinds of pepper
Preheat the oven to 350˚. Cut the tortillas into quarters. Pour your oil into a small bowl. In a separate bowl combine the remaining spices and give them a quick mix. Lay each triangle out onto 2 large cookie sheets in a single layer. You will most likely have to do a couple batches. Lightly spray with oil or use a pastry brush, lightly coat each triangle with oil. Sprinkle each chip with some of the seasoning. You can go heavy or light depending how strong you want them to be. Flip each chip over and do the same thing to the other side - lightly coat with oil and seasoning. Bake for 10-12 minutes. Watch them towards the end so they don't burn. The will crisp up even more when they cool so don't overcook.
These will last in a sealed bag or container for several days.
You can eat these plain ( we do!) or serve them with some fresh salsa. I love them with salsa and as you can see from the pictures, I love them covered in spices. I do love my spice. You can also eat them with a bowl of Sweet Potato Chili for a hearty and filling meal.
Make a batch of Quick & Easy Homemade Salsa for dippin'!
Let me know what you think! Happy munching! If you make these or any of my recipes, tag me on Instagram so I can see your creations!