Baked Corn Tortilla Chips

Second to Manchego cheese and rice crackers, chips and salsa is my favorite snack.  To complement our Mexican-themed feast yesterday I baked corn tortilla chips, which I seasoned with chili powder, cumin, cayenne, cinnamon, paprika and salt, to give them a nice flavor.  These were inspired by the chips that Rocco’s Tacos serves, which is one of our favorite Mexican restaurants.  (If you have not been and have one near you, I highly suggest you experience for yourself!  Be sure to make a reservation because they are always, without fail, incredibly packed.)

You could come up with endless seasoning ideas for your chips.  Some other ideas I had were garlic salt, lime salt, cinnamon and sugar for a sweet take, salt and pepper, or just plain salt for more of a normal tortilla chip flavor.  Or experiment with other seasonings in your pantry.

They turned out delicious!  You may need to experiment with baking times to make sure you get them crisped to your liking.  My perfect baking time was about 14 minutes.

Enjoy them on their own, or with your favorite salsa 🙂

Some of my favorite salsa and chip dips:

• Corn & Black Bean Salsa
• Salsa Verde
• Pico de Gallo
• Guacamole

What you’ll need: corn tortillas (I used yellow, but you could use white or yellow), canola oil, seasonings of your choice.

Preheat your oven to 350 degrees and combine all of the spices in a small dish.  Brush each side of the tortillas with the oil.  Stack the tortillas on top of each other and cut into 6 wedges.  (Cut in half, and then cut each half into three triangles.)

Spread the chips out in a single layer on a baking sheet and season with the spice mixture, and any additional salt to taste.  Bake for 12-15 minutes, until golden brown and crispy, rotating the baking sheet halfway through.  Serve with your favorite salsa.

Baked Corn Tortilla Chips

Ingredients

• package of corn tortillas
• canola or vegetable oil
• 1 teaspoon cinnamon
• 1/2 teaspoon cayenne pepper (or more for spicy chips)
• 1 teaspoon paprika
• 1/2 teaspoon chili powder
• 1/4 teaspoon cumin
• 1/2 teaspoon salt

Steps

1. Preheat your oven to 350 degrees.
2. Combine all of the spices in a small dish.
3. Brush each side of the tortillas with the oil.
4. Stack the tortillas on top of each other and cut into 6 wedges.  (Cut in half, and then cut each half into three triangles.)
5. Spread the chips out in a single layer on a baking sheet and season with the spice mixture, and any additional salt to taste.
6. Bake for 12-15 minutes, until golden brown and crispy, rotating the baking sheet halfway through.
7. Serve with your favorite salsa.

Hugs, kisses & yummy dishes… xoxo

Lauren