Baked Tortilla Chips
These can be made with either corn or flour tortillas and are a healthy alternative to fried chips. We first saw a recipe for this in our "Betty Crocker's New Low-Fat, Low-Cholesterol Cookbook", although we have changed the recipe according to our tastes. Originally served as part of: Chili and Chips.
Ingredients
- 5 8-inch flour tortillas
- 1 tablespoon canola oil
- ancho chile powder
- cumin
- kosher salt
Instructions
We begin by pre-heating the oven to 400 degrees. We spread the tortillas out on our clean counter and brush them (using our pastry brush) on one side with the canola oil. We sprinkle some chile powder and cumin onto each one, using our brush to get a nice coating. We cut each tortilla in half with scissors and then each half into 4 wedges. We place the chips on 2 ungreased cookie sheets, sprinkle with salt, and bake in the oven for about 10 minutes. We want the bottoms golden and the chips starting to get crispy.
We remove the chips to 2 large dinner plates to cool. As they cool, they will get crispier. Any chips we do not eat with our dinner we store in a resealable plastic bag.
Ingredients
- 5 8-inch flour tortillas
- 1 tbsp canola oil
- ancho chile powder
- cumin
- kosher salt
Instructions
What's a kid job?
A Kid job is a step kids can help with, with a grown-up nearby, not one they do on their own. Every kid is different, so go by what your child can do rather than by age. Roughly:
- Little ones (about 2 to 4) can stir, pour in ingredients a grown-up has measured, tear lettuce, wash vegetables and sprinkle toppings.
- Older kids (about 5 to 8) can also measure and level, crack eggs, whisk, roll and cut out dough, and put things together.
- Bigger kids can read the recipe aloud, keep track of the timer, and take on more of the cooking as they're ready.
Steps with a knife, microplane, skewers, stove, oven, grill or hot oil, or with raw meat, poultry or seafood, are marked Grown-up. Kids can still watch those, from a safe distance.
Grown-up
Heat the oven to 400°F.
Kid job
Spread the tortillas on a clean counter and brush one side with oil. Sprinkle with chile powder and cumin and brush it around. Cut each in half with scissors, then each half into 4 wedges. Spread on 2 ungreased cookie sheets and salt them.
Grown-up
Bake about 10 minutes, until the bottoms are golden. Cool on plates; they crisp as they cool. Store extras in a resealable bag.