Do you know where you can find the best deal in New York City? It’s not in Manhattan—it’s sure as hell not in Times Square—, it’s at the C-Town grocery chain where you can get 36 corn tortillas for 99 cents. Less than 3 cents a tortilla—how can you go wrong?
I couldn’t make enough tacos and quesadillas to use these up so I decide to make nachos instead. I’ve made hint of lime chips before and these were just as easy. They have a nice subtle flavor to have on their own, but pack a real spicy punch dipped in salsa or guacamole.
The trick to getting these irresistibly crispy is leaving plenty of room for them to bake on the trays. Overcrowding a tray will make some of them chewy and others burnt, so break it up into two baking sessions if you have to.
Baking these means they’re free of the unhealthy frying fats, which makes them perfect for smothering in healthy fats like avocado and shredded cheese(just kidding(sort of)).
Seasoned Baked Tortilla Chips
Prep time: 5 minutes
Cook time: 15 minutes
Ingredients(Makes about 6 servings):
- 10-12 corn tortillas
- 3 Tablespoons oil
- 1 teaspoon salt
- 3/4 teaspoon chili powder
- 1/2 teaspoon coriander powder
- 1/2 teaspoon cumin powder
Method:
- Preheat your oven to 350 degrees.
- Line two baking trays with non-stick foil or paper.
- Cut a stack of the tortillas with a long, sharp knife across and then perpendicular, then two times on the diagonals to make 8 stacks of equally-sized chips.
- In a large bowl, toss the soft chips with the rest of the ingredients until they’re evenly covered.
- Spread the chips out in a single layer on the baking trays.
- Bake the chips for 10-15 minutes until slightly browned and crisp.
- Remove the chips from the oven. Let them cool slightly before serving.
- Serve with salsa, guacamole, sour cream, or dip.
