Baked Flour Tortilla Chips

Name: Baked Flour Tortilla Chips
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 8 to 16 chips per 8-inch tortilla (depending on cutting method)
Ingredients: 6- to 8-inch flour tortillas; olive or vegetable oil; melted butter; spices and seasonings; sea salt; Italian Herbs and grated Parmigiano Reggiano; za'atar seasoning; Hungarian Paprika, Sea Salt, and Garlic Powder; Garlic Powder, grated Parmiggiano Reggiano, and Sea Salt; cinnamon sugar

User Reviews

4.9

36 reviews

Excellent

Prep Time
5 mins
Cook Time
5 mins
Total Time
20 mins
Servings
8 to 16 chips per 8-inch tortilla (depending on cutting method)
Calories
121 kcal
Course
Snacks
Cuisine
South American

Baked Flour Tortilla Chips

Orion Daniels

Report

Light, flaky, and crisp, seasoned with a variety of sweet and savory spices, Baked Flour Tortilla Chips are a satisfying low-guilt snack.

Share:

I Made This!

Be the first!

Print

11 people printed this

Save this

Be the first!

Ingredients

Servings

6- to 8-inch flour tortillas
olive or vegetable oil (savory chips) OR
melted butter (sweet chips)
spices and seasonings , to taste

Savory Chip Seasoning Ideas:

sea salt
Italian Herbs and grated Parmigiano Reggiano (thyme, oregano, rosemary, basil)
za'atar seasoning (sumac, seasame seeds, cumin, thyme, oregano, marjoram)
Hungarian Paprika, Sea Salt, and Garlic Powder
Garlic Powder, grated Parmiggiano Reggiano, and Sea Salt

Sweet Chip Ideas:

cinnamon sugar (1/4 cup granulated sugar mixed with 1-1/2 to 3 teaspoons ground cinnamon, to taste)

Add to Shopping List

Instructions

Preheat oven to 400 degrees F. Brush each side of a tortilla with about 1/2 teaspoon oil or melted butter. Sprinkle one or both sides of tortilla with seasoning of choice.* Using a sharp knife or pizza wheel, cut tortilla in half and then crosswise into 1-inch wide strips, or simply cut into 8-wedges, and place in a single layer on a parchment-lined baking sheet. Repeat with remaining tortillas.
Bake until light golden brown and crisp 5-12 minutes (see note below), rotating pans halfway through if baking more than one at a time. Cool to room temperature. Baked chips keep well, stored in an airtight tin, for up to a week. (I find that the flavor and texture are actually best after a day or two.)

Notes

*The type of seasoning I'm using determines whether or not I season one or both sides of the tortillas. For milder flavors like sea salt and cinnamon-sugar, I'll sprinkle both sides. For more assertive flavors such as Za'atar or Italian Herbs, or any combination using grated cheese, I'll sprinkle only one side. There's really no wrong way to do this. Experiment and find what you and your family like best!
**In testing multiple batches, we’ve found that baking times can vary considerably by the brand and thickness of tortillas you use, as well as the calibration of your oven. For best results, keep a very close eye on your first batch, checking them often for doneness, and gauge from there.

Nutrition Information

Show Details

Calories 121kcal (6%) Carbohydrates 15g (5%) Protein 2g (4%) Fat 5g (8%) Sodium 205mg (9%) Potassium 45mg (1%) Sugar 1g (2%) Calcium 32mg (3%) Iron 1mg (6%)