Thursday, August 16, 2012
Baked Flour Tortilla Chips, Crisp and Flaky
Remember those chips in the background of this post? We loved them so much, we thought we'd give them their very own shiny post. These chips are all about simplicity. Wedges of flour tortillas are coated in canola oil and sprinkled with salt, then tossed on a pan to get all crisped up in the oven. That is all it takes to get some crispy, flaky baked chips. It's a great, healthy alternative to fried tortilla chips, and we honestly think they taste better too, with the right tortillas. You just don't get that flakiness with deep frying. Oh, and a word to the wise... do not use gluten free spinach tortillas you find at Whole Foods just because they sound cool. They do not taste good. At all. Just use Mission flour tortillas...
4 flour tortillas (I like using Mission brand tortillas)
1 tablespoon canola oil
1 teaspoon kosher salt
Heat oven to 350. Cut each tortilla into 8 wedges, like a pie. Place in large bowl. Drizzle with oil and salt. Using tongs, coat each wedge with the oil and salt. Place the wedges carefully on two baking sheets (you don't want them stacked on top of each other), and place them in the over for 15-20 minutes, or until golden brown and crispy.