BBQ Chips
By America's Test KitchenPublished on November 7, 2011
Time
30 minutes
Ingredients
4 large flour tortillas Vegetable oil spray 2 teaspoons chili powder 1 teaspoon ground cumin ¼ teaspoon salt
Before You Begin
Once cooled, the chips can be stored at room temperature in an airtight container for up to four days.
Instructions
- Adjust oven rack to middle position and heat oven to 350 degrees.
- Spray tortillas on both sides with oil spray and cut into 8 wedges. Sprinkle chips with chili powder, cumin, and salt and arrange in single layer on 2 baking sheets. Bake 1 sheet at a time until chips are golden and crisp, 10 to 15 minutes.
Time
30 minutesIngredients
4 large flour tortillas
Vegetable oil spray
2 teaspoons chili powder
1 teaspoon ground cumin
¼ teaspoon salt
Ingredients
4 large flour tortillas
Vegetable oil spray
2 teaspoons chili powder
1 teaspoon ground cumin
¼ teaspoon salt
Ingredients
4 large flour tortillas
Vegetable oil spray
2 teaspoons chili powder
1 teaspoon ground cumin
¼ teaspoon salt
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
- Adjust oven rack to middle position and heat oven to 350 degrees.
- Spray tortillas on both sides with oil spray and cut into 8 wedges. Sprinkle chips with chili powder, cumin, and salt and arrange in single layer on 2 baking sheets. Bake 1 sheet at a time until chips are golden and crisp, 10 to 15 minutes.
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