My husband and I used to eat at a local restaurant where they’d always present a lovely bread basket at dinner time. It featured some kind of crusty white bread, some corn bread, and some delightfully crispy and spicy baked tortillas. For me, it was the tortillas that always stole the show, and so I decided to figure out how to make them.
I was happy to find that they are deceptively easy. The texture is so light and crispy, and you can really dial them in by playing with the spices any way you like. These are great for rounding out a bread basket, dipping into hummus or guacamole, or as an impressive garnish for a hearty soup or stew.
They are also great for straight-up snacking, and beat the pants off store-bought flour chips!
Have I mentioned they are EASY??
Baked Flour Tortilla Chips
- 1 package fresh flour tortillas (white, whole wheat, or whatever you like)
- 1 tablespoons olive oil
- Spice blend from my pumpkin seed recipe, OR chili powder and a little salt
Preheat oven to 375 degrees.
Use a pastry brush to lightly brush just the top side of each of the tortillas with olive oil, and then dust liberally with several dashes of spice blend or chili powder and salt. Place the tortillas in a stack as you go. When you are done, move the bottom tortilla to the top of the stack (this puts the bottom of that tortilla in contact with the oil and spice from the tortilla below it).
Cut the stack in half, then in half again, and then again to make wedges (a bread knife works best for this, cut gently). Arrange wedges in a single layer on cookie sheets.
Bake for 8-12 minutes, rotating the pans half way through baking time. When I rotate the pans, I also like to move the chips that are on the outside to the center of the pan for even baking.
These are done when they are lightly puffed and crispy (if they start to turn a little brown, they have gone too far so try to pull them out before that happens). Let them cool on a wire rack, and store in a large glass or plastic container.