Corn Tortilla Chips
Recipe: #9434
May 05, 2013
Categories: Side Dishes, Snacks, Appetizers, Mexican, Pacific Northwest, Pacific Rim, 5 Ingredients Or Less, One-Pot Meal, Brunch, Cinco de Mayo, Game/Sports Day, Picnic, Oven Bake, Toaster Oven, Diabetic, High Fiber, No Eggs, Non-Dairy, Sugar-Free, Vegetarian, Kid's Lunches, Spices, Herbs, Spicy, Gifts, more
"Very easy to do and quick and tasty too!!"
Original is 3 servings
Ingredients
Nutritional
- Serving Size: 1 (2.8 g)
- Calories 3.6
- Total Fat - 0.1 g
- Saturated Fat - 0 g
- Cholesterol - 0 mg
- Sodium - 581.7 mg
- Total Carbohydrate - 0.8 g
- Dietary Fiber - 0.3 g
- Sugars - 0 g
- Protein - 0.1 g
- Calcium - 15.8 mg
- Iron - 0.5 mg
- Vitamin C - 0.1 mg
- Thiamin - 0 mg
Step by Step Method
Step 1
Preheat oven to 450f degrees.
Step 2
Cut Corn tortillas into 1 quarter or/and 1/8 triangles.
Step 3
Place cut chips in a single layer on a veggie sprayed cookie sheet lines with foil. Spray lightly with veggie spray; sprinkle with oregano, taco seasoning and salt ( I used garlic salt). Bake in preheated oven for 6 to 7 minutes or until crisp but not browned.
Tips
No special items needed.
Editorial Notes
The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.
- Choose corn tortillas that are fresh and not stale.
- For a healthier option, use a vegetable oil spray instead of a regular veggie spray.
- Whole wheat tortillas: This substitution will provide a healthier alternative to corn tortillas, as whole wheat tortillas are higher in fiber and protein. Additionally, this substitution will add a nutty flavor to the chips.
- Cumin instead of oregano: Cumin will add a smoky and earthy flavor to the chips, which will create a more robust taste. Additionally, cumin is a great source of iron, so this substitution will provide a nutritious boost to the chips.
Cheese and Herb Tortilla Chips Cut Corn tortillas into 1 quarter or/and 1/8 triangles. Place cut chips in a single layer on a veggie sprayed cookie sheet lines with foil. Spray lightly with veggie spray; sprinkle with oregano, taco seasoning, salt, and grated cheese. Bake in preheated oven for 6 to 7 minutes or until crisp but not browned.
Chili Lime Tortilla Chips Cut Corn tortillas into 1 quarter or/and 1/8 triangles. Place cut chips in a single layer on a veggie sprayed cookie sheet lines with foil. Spray lightly with veggie spray; sprinkle with chili powder, lime juice, salt, and grated cheese. Bake in preheated oven for 6 to 7 minutes or until crisp but not browned.
Spicy Bean Dip: A delicious dip made with black beans, jalapeno peppers, and cilantro. This flavorful dip pairs perfectly with the crispy, salty tortilla chips and adds a spicy kick to the dish.
Fresh Pico de Gallo: A classic Mexican salsa made with fresh tomatoes, onion, cilantro, and lime juice. This simple and flavorful salsa adds a bright and tangy flavor to the dip and complements the spicy bean dip perfectly. It's also a great way to add a bit of crunch to the dish.
FAQ
Q: How do I cut the corn tortillas into chips?
A: Cut the corn tortillas into 1/4 or 1/8 triangles using a sharp knife or pizza cutter.
Q: How do I store homemade corn chips?
A: Store the chips in a sealed container or zip-top bag. Place in a cool, dry place for up to 1 week.
1 Reviews
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Fun facts:
The first corn tortilla chips were created in Mexico in the 1940s. They were made by cutting corn tortillas into triangles and frying them in oil.
In the 1960s, the Frito-Lay company popularized the corn tortilla chip in the United States when they created their famous Doritos brand.