Baking the tortillas avoids frying them in fat, although it makes them a bit tougher and some say less flavorful. But sprinkling the tortillas with water before baking and using a seasoning “dust” enhances the flavor so you hardly miss the fat.
You can bake corn or flour tortillas. Different “dusts” vary the flavor.
- 12 corn or wheat-flour tortillas (6- to 8-inch size)
- Dust of your choice, such as Southwestern seasoning salt or rub, ground pure red or green chile, dry Southwestern salad dressing, or dip mix
1. Preheat the oven to 425°F. Place the tortillas on a cutting board and cut them into 4 to 6 pieces (4 used to be traditional for the corn tortillas and 6 for the wheat). Arrange evenly on 1 large or 2 medium baking sheets.
2. Dip your fingertips into a small bowl of water and sprinkle the tortillas, or spray with a mister. Place the tortillas in the oven and bake for 5 minutes. Turn each piece and bake for 5 minutes longer.
3. Remove from the oven and lightly sprinkle with whatever seasoning you wish, or shake the pieces in a bag containing the seasoning. These chips are best served warm. Freeze any remaining for reheating and serving later.
Nutritional information is provided by the author.
Per serving: (1/6 recipe or 2 corn tortillas):Calories 115, Protein 3 g, Carbohydrates 24 g, Fiber 3 g, Fat 1 g, Saturated Fat 0 g, Cholesterol 0 mg, Sodium 84 mg. (Analyzed without seasonings.)