This recipe took practically no time at all, and it is going to save me so much money and calories that I just had to share it with you too! A couple years ago a new taco shop opened up in town, and I immediately fell in love with their flour tortillas. Then this fall we were given a discount card that gets us free chips every time we go there for dinner – score! … Except that the “free” chips are only the corn tortilla chips – ARG! So, in my stubbornness to not spend 5 extra bucks just to get that handful of flour chips I decided to try making my own and it was SO. EASY. So below check out my recipe for homemade flour tortilla chips.
Now, if you are not yet acquainted with the flour tortilla chip, let me just share my two favorite aspects of said chip:
1. They are incredibly flaky and tasty.
2. They don’t have that overwhelming corn taste, so they can go with a larger variety of dips, IMHO.
I have a strong desire to not deep fry at home… It’s stinky, it’s messy, and then you have to dispose of all that oil. BLEH. So these chips have oil brushed on and then baked. Saves on calories, cleanup, and can be done in smaller batches. This is perfect for those days when you have a little extra time to spend on making a special snack for someone special (namely, you!).
1 tablespoon oil (I used sunflower oil, but vegetable, olive or peanut oil are all decent substitutes)
pinch of salt (I used fleur de sel, but kosher or any sea salt would be fine)
Preheat the oven to 350 degrees Fahrenheit.
Take the tortillas and in a stack and with a large, sharp knife, cut them into sixths (three cuts).
Put the tortilla slices in a medium bowl and pour over the oil. Mix to combine so that both sides of all the tortilla slices have been lightly oiled.
Spread on a baking sheet (I use a Silpat or parchment paper on my sheet to make clean up easier).
Sprinkle the salt over the chips (you can flip them and sprinkle more if you like).
Let the chips bake for about 10 minutes at 350 degrees. Then watch the chips until they are browned to your liking. Mine took 11 minutes total, but it will depend on your preference and your oven how long they take exactly.
I immediately used a spatula to move the hot chips to a cooling rack (with a paper towel underneath to catch any oil splatters) to cool completely.
Please note that some of the links in my posts and sponsor ads are affiliate links and I will earn a commission if you purchase through those links. I have used all of the companies or products listed and recommend them because they are helpful and are companies that I trust, not because of the commissions that I may earn from you using these products. You can visit My Cup is Full's Site Disclosures and Polices Page for more info about this site.