Baking your own tortilla chips is great for portion control, and you can customize the seasonings to switch up the flavor! See notes for more seasoning and serving ideas.
8corn tortillas(5-6 inches) stacked and cut into 6 wedges
Instructions
Preheat oven to 400F.
Whisk together the oil, garlic powder, chili powder, and salt in a large bowl. Use your hands to very gently toss in the corn tortilla wedges to coat. Alternatively, you can use a pastry brush to brush the seasonings all over the tortilla wedges. Getting oil all over the tortillas will help prevent burning while baking.
Arrange the seasoned tortilla wedges on a large baking sheet (a little bit of overlap is fine, but try to spread them out in a single layer if possible).
Bake until golden on both sides, about 8 minutes on the first side, and 5 minutes on the second side. Check on the chips towards the end of the baking time to make sure they're not burning. Allow to cool and enjoy!
Notes
For a non-spicy "lazy" version of baked tortilla chips, you can spray the tortilla wedges with oil spray (using this oil sprayer!) on both sides and sprinkle with sea salt, for a non-spicy tortilla chip.Try swapping some of the chili powder for any of these seasonings: ground cumin, pinch of cayenne pepper, pinch of ground coriander, taco or fajita seasoning, squeeze of lime or lemon, smoked paprika, few drops of liquid smoke.Serve with: guacamole, salsa, on top of vegan taco soup, with vegan nacho cheese or refried bean dip.Store in a sealed air-tight container or bag for up to 5 days (or less days if in a humid climate). If they start to get a little stale, you can always crisp them up in the oven by baking at 350F for 2-3 minutes.The nutrition facts will vary based on the actual corn tortillas you use, and assume 12 chips (2 tortillas) per serving.