Baked Tortilla Chips
Tortilla chips are the best way to dip into salsas, guacamole, hummus or anything else that takes your fancy. Fried or oven baked, the key to a successful tortilla chip is, well, a good corn tortilla. These tortilla chips are versatile, easy to put together, healthier than the fried version and delicious on their own. We will be using these as a base for another dish but we wanted to tell you how to make them at home. Here’s how to make baked tortilla chips:
For a medium bowl of tortilla chips you will need:
- 1/2 Tsp. Ancho Chilli Powder
- 1/2 Tsp. Chilli Mix
- 1/2 Tsp. Vegetable Bouillon (powder)
- 2 Tsp. Olive Oil
- 4 Corn Tortillas
Preheat oven to 180C
Cut the tortillas in strips or triangles as big or small as you need them. Set the tortillas on a baking tray lined with parchment paper. Mix the seasoning with the olive oil and brush the tortillas with it. A light coating will do. We decided to coat only one side of the tortillas because we wanted to be able to taste the tortilla. However, you could easily double the spice mix or change it for other ingredients and make this recipe yours.
Bake in the oven for 10-15 minutes. The tortillas should be very crunchy but not extra toasted. Transfer the tortilla chips to a bowl and let them cool slightly before eating them.
These “totopos” are so nice, easy and carry less guilt than the store bought tortilla chips. You can use them for so much more than to dip into sauces….how about the most amazing and crunchy base for Huevos Rancheros?