baked tortilla chips

i was in the middle of making asada tacos and realized we did not have chips. i didn’t have a mister so i just sprayed them with butter flavored pam, squeezed fresh lime juice over top then sprinkled the spices and salt over them. i loved the seasoning as stated, and it was also great with cholula dry lime seasoning. i too used olive oil and basted the chips with a pastry brush. i stored mine in a ziplock, and they were actually better the next day! i used w/w flour tortillas, olive oil (better for you) in place of vegetabel oil and used a home-made taco seasoning mix in place of just the cumin/chili powder – baked for about 6 minutes a side (brushed the oil/lime juice on with a pastry brush as i do not have a mister) and they turned out wonderful! thanks update: i use this recipe often, but i pour olive oil in a bowl and then mixed in the spices. these are very tasty…my oven runs a little hot so i only needed to bake them for 6 min on each side. i also don’t have a mister, so i just mixed the oil and juice together and put my 4-year-old to work and had her brush it on each chip (*grin*) thanks for the simple recipe! i eliminated the spices and just used the salt to top these and they were delicious. brush on the tortillas, then cut with a pizza cutter and bake.

the second time i just used a sprinkle of salt, and baked the same way– these were great! i used less oil and used a pastry brush to apply to torillas. i baked them for 7 minutes on each side and only put the oil and spices on one side. i sprayed the tortillas with olive oil cooking spray and lightly salted them before cutting a whole stack at once into fourths with a large knife. i sprayed both sides of the chips with non-stick cooking spray and i cut the second cooking time to 3 minutes. i didnt have a mister, so i just lightly coated the tortillas in olive oil and lime juice, and they were the most flaverful chips ive ever had. i used flour tortillas instead of corn and i used a pizza roller to cut out the wedges. for flour tortillas i baked them for about 6 minutes at about 300f and they turned out much better. i did these with flour tortillas and brushed them with olive oil. i made a second batch and left out the spices and lime. i have tried similar recipes in the past with a much higher baking temp and the insides of the chips were tough and chewy.

i like my chips on the crispier side, so i left the chips in the oven until the edges were golden brown before pulling them out, about 11 to 12 minutes. the lime juice in this recipe is optional, but i like the additional flavor. through my recipes and cooking videos, i hope to honor the food and traditions that surrounded my chinese american upbringing. these look delicious and i love the addition of lime juice. my god i’m in love and they are so easy to make! you might not want to give this another go, but the chips cooked quicker when i used my darker colored baking sheets, like the one in my photo. i’m a bit confused since these are made from corn tortillas and corn is a “no” food. i have a pretty basic oven in my flat (apartment) and it takes about 16mins at 200c to get them crispy enough.

hey i was wondering if i could mix vinegar with the oil to make it taste the salt and vinegar crisps. didn’t use lime juice as i didn’t have any, but just brushed the tortillas with oil and then baked them. 2nd time we made them added a pinch of chili powder to the lime & oil for a little kick. i’m eating a low carb diet so i can’t have the corn tortillas but i do like eating the mission low carb tortillas. maybe check them 2 minutes before the time i specified in the recipe, but my intuition tells me that the timing should be the same. couldn’t find the recipe i’d used before so tried yours- this is a keeper recipe! i like the little zing of lime. through my recipes and cooking videos, i hope to honor the food and traditions that surrounded my chinese american upbringing.

tortilla chips made at home from corn tortillas are super easy and tastier than store-bought. these have a zingy lime and cumin flavor that pairs well with brush both sides of the tortillas with the oil. stack the tortillas and cut the pile into sixths to make chips. spread the chips out in a single layer on two preheat oven to 375ºf (190ºc). in a small bowl, mix 2 tablespoons of oil and 1 tablespoon of lime juice together. arrange tortilla pieces on baking sheet in a, baked tortilla chips flour, baked tortilla chips flour, baked tortilla chips brands, baked tortilla chips no oil, baked tortilla chips from scratch.

homemade baked tortilla chips are brushed with oil, salt, and lime juice then baked in the oven until perfectly crispy for a healthy snack. bake the chips in the preheated oven for about 10 minutes, then take them out to stir and flip. return them to the oven and then bake until they’re golden brown preheat the oven and cut tortilla chips: preheat the oven to 350°f. while the oven preheats, cut the tortillas into wedges place on, store-bought baked tortilla chips, homemade tortilla chips from scratch flour, how to make tortilla chips, baked tortilla chips calories.

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