Last week, my friend Colleen over at Souffle Bombay posted her daughter's recipe for homemade taco chips and let me tell you, I've been making them almost every day since. I just LOVE them. Here's the link to check out her original recipe!
Of course, when I made them originally I had all the ingredients. But now, I just don't. So I've been improvising the last few days. Today my experimentation really paid off, because I made some chips that came out so flipping good, they are almost gone and it's not even 10:30 in the morning yet.
Spicy Cheesy Taco Chips
- 10 small corn tortillas cut into chip size wedges (6 per tortilla)
- 3 TBSP Avocado oil or other light oil
- 1/2 tsp garlic powder
- 1/4 tsp dried minced onion
- 1/2 tsp chili powder
- 1/4 tsp cumin
- dash-1/8 tsp cayenne pepper depending on your taste
- 1/8 tsp oregano
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/2 cup reduced fat shredded cheddar cheese*
Preheat the oven to 350°. In a large bowl, stir all ingredients besides the tortillas together. Gently toss in the tortilla wedges so that they are fully coated with the mixture. Lay the coated tortilla wedges in one layer on a cookie sheet or baking stone. Bake for about 12-15 minutes until your chips are crisp. Be sure you check them frequently after the 12 minute mark because they can go from perfect to burnt-to-an-unrecognizable-mess very quickly. (Don't ask me how I know.) If you are using a baking stone, remove the chips quickly from the stone when they come out of the oven or they will continue to cook.
These chips taste great alone, but tonight I'm serving them as an appetizer with some salsa while I finish making my chicken enchiladas. Hope you enjoy them!