Crispy Homemade Tortilla Chips
By America's Test KitchenPublished on July 20, 2011
Time
30 minutes
Yield
Makes 32 chips
Ingredients
4 large flour tortillas Cooking spray
Before You Begin
Once cooled, the chips can be stored at room temperature in an airtight container for up to four days.
Instructions
- Spray the tortillas on both sides with cooking spray and cut into eight wedges. Season the chips using one of the related recipes and arrange in a single layer on two baking sheets. Bake in a 350-degree oven until they are golden and crisp, about 10 to 15 minutes.
Time
30 minutesYield
Makes 32 chipsIngredients
4 large flour tortillas
Cooking spray
Ingredients
4 large flour tortillas
Cooking spray
Ingredients
4 large flour tortillas
Cooking spray
Why This Recipe Works
For a special treat to go with our dips, we make up a batch of homemade tortilla chips. The secret to tortilla chips that aren't too greasy is cooking spray.
Before You Begin
Once cooled, the chips can be stored at room temperature in an airtight container for up to four days.
Instructions
- Spray the tortillas on both sides with cooking spray and cut into eight wedges. Season the chips using one of the related recipes and arrange in a single layer on two baking sheets. Bake in a 350-degree oven until they are golden and crisp, about 10 to 15 minutes.
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