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This simple recipe for homemade baked tortilla chips is a staple for whole-food, plant-based kitchens. These chips can be eaten on their own, served alongside dips such as hummus and salsa, topped with a cheesy sauce for nachos… the possibilities are endless.
By Chef AJ,
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Join the courseMake sure you get tortillas that are made only of corn or just corn and lime. You can also do this with whole-wheat pita, but it would not be gluten-free.
*A Silpat—a reusable nonstick silicone baking mat—is super handy for this recipe, but if you don’t have one, you can use parchment paper.
Chef AJ is a culinary instructor in Los Angeles who has followed a plant-based diet for more than thirty years. She is author of Unprocessed: How to Achieve Vibrant Health and Your Ideal Weight. Chef AJ’s passion is teaching people how to incorporate more fresh fruits and vegetables in their diet in ways that are easy, delicious, and fun. Visit EatUnprocessed.com for updates from Chef AJ.
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Comments (1)
I have made chips before just like this. I usually cut tortillas in 6ths but wanted to try a bigger chip, less flipping. I also put some lime in my water spray for flavor.