Tortillas. One of my favorite Mexican food inventions. They’re great for wrapping burritos, for making wraps, for eating with dip as bread. But the best thing about them is that in less than 10 minutes they can turn into healthy, crunchy, wonderful tortilla chips. The perfect healthy summer snack!
(Full recipe at the end of the post.)
From a soft tortilla to crunchy chips in about 10 minutes total.
One of the things I look for in snacks is a variety of taste and texture and these tortilla chips are a hit on both camps. Normal factory made potato chips are one of my all time favorite snacks, and these tortilla chips are the healthiest alternative to them I’ve found! Since they’re oven baked, they’re crunchy without being fried and can be either sweet or savory, depending on what you sprinkle on top of them. The ultimate choose your own flavor!
This recipe is one of the very first healthy summer snacks I have ever made and for some reason, I completely forgot about it until I went through my notes. Its versatility rendered it a family favorite, and as I type this I know that more than half of the chips I made are already gone!
To make this recipe you need soft tortillas (we use multigrain for extra healthy points). First, you brush the tortillas with olive oil (the bare, bare minimum, just enough to make sure the toppings will stick to it).
Then, you need to sprinkle them with your desired toppings. I always go with salt/garlic powder for the savory tortillas, and cinnamon/stevia for the sweet, but you can pick whatever dry ingredients you prefer.
(Note that if you put something “wetter” the tortillas won’t crisp up and become crunchy, which is the best part about this recipe.)
The before and after.
After that, all you have to do is cut the tortillas into smaller triangles (either with a sharp knife or a pizza cutter) and place them on a lined oven tray.
5 minutes in an 180 degree Celcius oven should be enough, but this is one of those cases where you have to pay very close attention to the oven. I’m serious, it’s just a couple of minutes, but you have to watch your oven like a hawk because a minute is the difference between perfect and burned.
(Yes, I did burn an entire batch of cinnamon/stevia chips and cried over their inedible state, don’t repeat my mistakes.)
Garlic salt on the left, Cinnamon Stevia on the right.
Aren’t they gorgeous? And trust me, they taste twice as good as they look, they’re awesome.
I definitely recommend this to those who crave crunchy or salty things but want to kick the fried chips to the curb!
Oven-Baked Tortilla Chips 2 Ways
- 6 tortillas multigrain is preferable
- olive oil
- crystal salt
- powder garlic
- Stevia or Brown Sugar
Brush tortillas with olive oil.
Sprinkle with salt and powder garlic.
Sprinkle with cinnamon and stevia/brown sugar.
Cut up in small triangles and bake in a pre-heated oven at 180 degrees Celcius for 5/6 minutes.