Baked Tortilla Chips
This is the easiest way to make a batch of Baked Tortilla Chips. I like them best when the edges are crispy but the middle is still slightly chewy, i.e. don't cook them too long!
- 5 corn tortillas
- olive oil
- 1/4 cup pepitas (pumpkinseeds)
- 1/2 teaspoon chipotle powder
- 1/2 teaspoon New Mexican chili powder
- 1/4 teaspoon garlic powder
- 1/4 teaspoon salt
Preheat the oven to 350F.
I usually let the tortillas sit on the counter for a bit before using them. This will dry them out and help them crisp up.
Cut the tortillas into sixths (or any size you want).
Brush a thin layer of oil onto a baking sheet. Add the tortilla chips, forming a single layer. Add a thin layer of oil to the top of the chips. I use an olive oil sprayer, but you can use a pastry brush (or even your fingers). Season with salt.
Bake for 10-15 minutes or until the edges are turning brown. (This batch took 13 minutes).
Give another sprinkling of salt and serve immediately.
If you want to make the Pepita seasoning, start by roasting 1/4 cup pumpkinseeds in a dry skillet over medium heat. When they start to pop and turn golden brown they are roasted enough (4-6 minutes). Add them to a blender or food processor and grind them down to a fine consistency.
Add the ground pepitas to a mixing bowl and combine with 1/2 teaspoon New Mexican chili powder, 1/2 teaspoon chipotle powder, 1/4 teaspoon garlic powder, and 1/4 teaspoon salt. Mix well and sprinkle liberally over the baked tortilla chips.
Old tortillas will crisp up more readily than new tortillas. If you're using newer tortillas, let them sit on the counter and dry out for a bit before putting them in the oven.
I like these best when the edges are crispy but the center is still slightly chewy. If you try to get the center ultra-crispy they become too brittle.
These taste best right out of the oven, so I usually make them to order and plop 'em on the table when dinner is served. They do not store well.
5 corn tortillas will fill a standard sized baking sheet and make enough chips for 2-3 people. Feel free to double or triple the recipe for larger groups.