Chef: Andrea Seppinni
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

Ingredients

  • 12 oz. 6-inch diameter corn tortillas, any color, preferably organic (least ingredients possible: corn, water, trace of lime), cut into fourths or eighths, depending on how large you want each chip 
  • 1-2 medium lemons
  • Salt-free taco seasoning or chili powder, to taste

Directions

  1. Preheat your oven to 400°F.
  2. Line at least two sheet pans with parchment paper or silicone sheets (I prefer parchment for this application).
  3. Lay the cut tortilla triangles out on the pans close together.
  4. Cut one lemon in half through the center, and score slightly with the tip of your knife into the pulp. Holding the lemon cut-side-up squeeze it as you move across the chips to moisten. 
  5. Quickly sprinkle the lemon-juice moistened tortilla triangles with seasoning.
  6. Repeat for all trays of cut tortillas.
  7. Place one tray on the center rack and one on the bottom rack; bake for 4-5 minutes
  8. Rotate racks; bake for 4-5 minutes more or until chips are crisp and golden, checking frequently.
  9. Remove the trays from the oven on to cooling racks to cool the chips completely.
  10. Repeat the process with remaining cut tortillas until all the chips are baked.
  11. Serve immediately or store in a zippered storage bag.

Tip:  Easy Homemade Baked Tortilla Chips are delish with my recipe for Roasted Tomatillo Salsa!

Andrea Seppinni
http://www.plantchef.com/

Comment

Print Friendly and PDF