- Prep-time: / Ready In:
- Makes 5 cups
- Serving size: ⅕ of recipe
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Unlike store-bought chips, these seasoned tortilla chips have no artificial ingredients and are oven-baked, not fried. And they are just as addictive. Serve them with Cheesy Sauce, Sonoran Desert Tepary Bean and Roasted Red Pepper Hummus, or Green Pea Guacamole, or enjoy the flavorful chips on their own.
Ingredients
- 1 tablespoon nutritional yeast
- 1 tablespoon lemon juice
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon paprika
- ½ teaspoon ground coriander
- ½ teaspoon ground cumin
- ¼ teaspoon chile de árbol or chipotle chile powder
- ¼ teaspoon sea salt
- 5 corn tortillas, cut into bite-size triangles
Instructions
- Preheat oven to 300°F. Line a baking sheet with parchment paper.
- In a bowl stir together the first nine ingredients (through salt) and 1 Tbsp. water. Add tortilla triangles; toss gently to coat.
- Spread tortillas on prepared baking sheet. Bake 1 hour or until crispy. Let chips cool completely on pan. Store in an airtight container.
Nutritional Information:
Per serving (⅕ of recipe): 62 calories, 12 g carbohydrates, 2.3 g protein, 0.9 g total fat, 0.1 g saturated fat, 0 g cholesterol, 119 mg sodium, 2.2 g fiber, 0.3 g sugar
Note: Nutritional information is provided as an estimate only.
Comments (13)
(5 from 7 votes)Where can no oil corn tortillas be found, what brand makes such a thing?
What on Earth does 'through salt' supposed to mean?
It means add the first 9 ingredients listed in the recipe including the salt and stop there.
Ok, CHIPS! They're what I'm making with my sourdough discard. Starts with 100% rye sourdough starter. I keep my starter at 1:1.5 flour to water, so even with a little starter discard, I have to add more flour to make a workable dough. The only additions are salt, pepper, a little garlic powder, and maybe some other dried herb for flavor if you like. Its amazing how sour these chips end up. They really don't need much beyond salt & pepper. BUT. I add a significant amount of toasted sesame seeds. And not just for flavor. The seeds not only provide the correct thickness when you roll the dough out as thin as possible. They also act to make the chips short so they crunch and shatter. So this is a no oil recipe. Non-fat, great flavor. One last tip: Mix the sesame into the dough when its wet. Don't sprinkle them on the final dough as you're rolling it out. They won't stick. I bake them at about 400F for a little color, only about 10-12 minutes. But be careful, because rye dough is dark to begin with, the color shift may be hard to see. Then turn the oven off and leave them in to dry out for another 15-20. They should be really crisp.
I’ve been making these for years. I spray the lemon juice on the whole tortilla then sprinkle on the spices. Lay on a nonstick mat and cut with a pizza wheel.
I make these all of the time. They really are great! I've found that the seasoning adheres better if I toss the tortilla triangles with lemon juice first and then toss again with the mixed seasoning.
Soooo good! Definitely keeping this recipe.
In the oven; see how we go! (Used a touch overflowed tbspn of water and the paste was sufficient)
To make it a little easier to get spices on your tortillas....lightly Spray water/ lemon juice on tortillas then sprinkle spice mixture on tortillas...delish!
Not sure how you "toss gently" as the mixture is like a paste.
You could just add a little water or “rub” rather than toss. Not rocket science
I agree with your comment. Words matter!!! it says "toss gently" not "rub"! How insulting for anyone to say, "Not rocket science". It doesn't take a rocket cientist to use the correct words.
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