When it's taco night at my house, I buy corn tortillas because they are gluten free. However, I never eat enough tacos to finish the whole bag of tortillas. I also hate wasting food, so I try to find other recipes to use them. One of the easiest ways to use tortillas is to make homemade chips.
The homemade Baked Corn Tortilla Chips use very little oil so they are low fat and when served with salsa or guacamole, the fresh vegetables make them a healthy snack.
If you are looking for a healthy, yet easy to make snack for a Super Bowl party, this recipe will be a big hit! There isn't an extract amount of ingredients to use, so this recipe is more of a guideline to be changed based on how many chips you are making.
Baked Corn Tortilla Chips
Gluten Free and Low Fat
Corn Tortillas (May substitute flour tortillas or rice flour tortillas if desired)
Salt
Parmesan Cheese **See notes below**
Cooking spray or olive oil
1. Preheat oven to 400. Lightly spray a cookie sheet with cooking spray or olive oil.
2. Cut tortillas into triangles. It's easier to stack a few tortillas, then slice using a pizza cutter. Cut in half, then cut each half into thirds or fourths.
3. Arrange tortilla triangles in a single layer on the cookie sheet. Important: Tortillas will not brown if they are touching. Keep them at least 1/4 inch apart.
4. Sprinkle a handful of Parmesan cheese evenly over the tortillas, then sprinkle with a small amount of salt.
5. Bake at 400 for 5-10 minutes. Take tortillas out of the oven when the edges begin turning light brown. Put in a bowl and allow to cool completely. Chips will get crispy after they cool. Store in an airtight container for chips to remain crispy and fresh.
2. Cut tortillas into triangles. It's easier to stack a few tortillas, then slice using a pizza cutter. Cut in half, then cut each half into thirds or fourths.
3. Arrange tortilla triangles in a single layer on the cookie sheet. Important: Tortillas will not brown if they are touching. Keep them at least 1/4 inch apart.
4. Sprinkle a handful of Parmesan cheese evenly over the tortillas, then sprinkle with a small amount of salt.
5. Bake at 400 for 5-10 minutes. Take tortillas out of the oven when the edges begin turning light brown. Put in a bowl and allow to cool completely. Chips will get crispy after they cool. Store in an airtight container for chips to remain crispy and fresh.
Note: Parmesan cheese can be omitted in this recipe. Feel free to experiment to flavor these chips with other seasonings such as chili powder, garlic salt, etc.
Are you hosting a Super Bowl party this year? Then check out my Super Bowl Party Recipes. Each one is an easy snack, appetizer, main dish, or dessert to enjoy during the game.
Linking to:Gluten Free Friday, Strut Your Stuff Saturday, Saturday Nite Special, Think Pink Sunday, Scrumptious Sunday, Made From Scratch Monday, Melt In Your Mouth Monday, My Meatless Monday, Mix It Up Monday, On The Menu Monday, Creative Inspirations, Tempt Me Tuesday, Talent Tuesday, Cast Party Wednesday, What's In Your Kitchen Wednesday, Allergy Free Wednesday, Gluten Free Wednesday, What I Whipped Up Wednesday, Sweet Treats & Swanky Stuff, Full Plate Thursday, Showcase Your Talent Thursday, Grace At Home, Hookin Up With HoH, Foodie Friday, Foodtastic Friday, It's A HodgePodge Friday, Weekend Potluck, Foodie Friends Friday, Kitchen Fun & Crafty Friday, Farmgirl Friday
9 comments:
I would love to make these. We get the big FL avocados really cheap and I'm always making guacamole! These would be perfect with that! Hugs!
My husband doesn't really care for corn tortillas, so we never make it through a whole package. I've got to try this with the leftovers!!
I LOVE how easy this is! Got it pinned and tweeted! Thanks for linking up at Gluten Free Fridays!
Shannon, these are great Baked Chips, I really like them baked better than fried. Hope you have a great weekend and thanks for sharing your tasty recipe with Full Plate Thursday.
Come Back Soon!
Miz Helen
I'm hoping those corn chips are organic, 80% of all corn in the U.S. contains GMOs (genetically modified organisms.)
Joyce, if you are wanting to make organic chips, buy all organic ingredients. Regardless, homemade chips are way healtier than what you buy in stores since you control the fat and salt. Not to mention they don't have all the persearvatives in them that store bought chips do.
What a great way to use up your leftover tortillas! Love this idea!
Dear Shannon,
We love chips and salsa at our house... Thanks so much for sharing this recipe along with your Black Bean and Corn Salsa recipe. Congratulations! You are this weeks Tasty Tuesday feature at Dandelion House!
Thanks so much for entering your recipes on the Farmgirl Friday Blog Hop!
Dear Shannon,
We love chips and salsa at our house... Thanks so much for sharing this recipe along with your Black Bean and Corn Salsa recipe. Congratulations! You are this weeks Tasty Tuesday feature at Dandelion House!
Thanks so much for entering your recipes on the Farmgirl Friday Blog Hop!
Post a Comment