I try not to buy a lot of snack foods, specifically chips. When there’s a bag of tortilla chips in the house, I tend to make nachos. A lot of nachos.
When I want to satisfy my craving for something crunchy and salty, I whip up a batch of homemade tortilla chips.
One of my favorite things about these chips is how they can be customized to suit any mood or meal. You can switch out the savory spices for sweet ones to make dessert nachos. You can skip the spice and use Italian seasonings for a fun twist.
homemade tortilla chips
(this recipe can be adapted to suit your ingredients and taste. For example, I usually use only one tortilla, but for a crowd you might use several. In addition, the cooking spray could be replaced with any kind of oil)
2 tortillas (I prefer flour; whatever your favorite is will work)
spices of choice (sometime I use only salt; often, I add chili powder and garlic powder, too)
Preheat oven to 400 degrees. Spray each side of each tortilla with cooking spray. Use a sharp knife or a pizza cutter to cut each tortilla into eight triangles. Transfer triangles to a foil-lined baking sheet and sprinkle with salt. Add any additional spices you’d like.
Bake for 6-10 minutes, or until chips are beginning to brown. These are delicious served warm, but they’re good at room temperature, too.
What seasonings will you top your tortilla chips with?