I have always loved the warm tortilla chips you get at Mexican restaurants; they are flaky, crispy, and seasoned with a variety of spices. Baked Tortilla Chips are a satisfying healthy alternative to fried tortilla chips, and I honestly think they taste much better. A must-try – Mrs. G

Prep time: 5 minutes
Cook time: 8-10 minutes
Serves: depending how many you cut and the size of tortillas used

Ingredients:
Flour or corn tortillas: any size will work
Oil or cooking spray: pick the kind of oil that you prefer to use.
Spices: onion powder, cayenne, Italian seasoning, grated Parmesan, thyme, oregano, rosemary, basil, Cajun seasoning, cumin, marjoram, paprika, sea salt, fresh ground pepper, and garlic powder, just to name a few.

What to do:
Preheat the oven to 350 degrees.
Line baking sheets with foil, parchment paper, or a rack.
Brush or spray each side of a tortilla with oil, then sprinkle one or both sides of the tortilla with your seasoning of choice. Then stack the tortillas. Cut the tortillas in half and then crosswise into wide strips, or simply cut into 8 wedges. Place tortillas on the baking sheet in a single layer, making sure not to overlap, as you want the air to flow around the chip to crisp it up.
Bake for 8-10 minutes or until light, golden brown, and crisp. Some will crisp up once out of the oven. Cool to room temperature. Store in an airtight container for up to a week.

Christina’s notes:
I found that baking times will vary by the brand of tortillas you use and whether they’re corn or flour. If you find your chips are not quite done once out of the oven, no problem; just place them back in the oven until done.