Easy Baked Tortilla Chips Dusted with Spicy Chipotle Salt

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baked tortilla chips dusted with chipotle

This is like cheating, it’s so easy. In fact, it kind of IS cheating, since I didn’t make the tortillas from scratch.

No matter.

This is a fast and simple way to make delicious, spicy tortilla chips.

Just take fresh corn tortillas, brush them with oil, whack them into wedges, and bake until crunchy.

tortillas cut into wedges

That’s it. Really.

basket of tortilla chips

I dusted mine with a little homemade chipotle salt.

(Spicy. Hot. Smokey. Yum!)

one tortilla chip

They’re baked, not fried, so they’re a little better for you, as far as snacks go.

One of these days, I’ll make my own dough from masa harina (corn flour treated with calcium hydroxide, a.k.a. lime) and bust out some authentic, totally homemade tortilla chips.

Until then, this is a perfectly acceptable, easy, and fast substitute for the real deal.

Baking is for the birds. How do I make fried chips?

Oh, sure!

If you’d rather fry your chips, cut up the tortillas as instructed below.

Fry them in batches in 360-degree vegetable oil for 2-3 minutes.

Remove from the oil with a slotted spoon and drain on a rack.

Sprinkle with salt when they’re hot out of the oil.

How about some dip with those chips?

Coming right up! Serve them with salsa or homemade guacamole, which you can throw together while the chips are in the oven.

spicy guacamole

Easy Baked Tortilla Chips Dusted with Spicy Chipotle Salt

Chips
12 fresh corn tortillas
vegetable oil

Chipotle Salt
1 tsp. ground chipotle
2 tsp. kosher salt

Serves 2-3

Preheat your oven to 400 degrees.

Spray the tortillas with oil

Start with good corn tortillas.

You’ll usually find them in the refrigerated section of the grocery store. If you can get them at a local Spanish market, even better. Check the date to be sure they’re fresh.

fresh corn tortillas

Traditional corn tortillas are smaller than the flour tortillas usually used for burritos.

corn tortilla

Lightly spray each whole tortilla on one side with cooking oil. (Or brush it on.)

Stack the tortillas up.

spray a tortilla with oil

Cut the tortillas into wedges

Whack the stack into four pieces.

tortilla cut in quarters

And then in four again.

cutting a tortilla

You want to wind up with 8 wedges.

tortilla cut into chips

Bake the tortilla chips

Spread the chips out on two ungreased, unlined baking pans.

Arrange them so they don’t overlap (if they overlap, they won’t get as crunchy).

tortilla chips on a sheet pan

Pop the pans into your preheated 400-degree oven.

Bake for 20-25 minutes, until light brown and crisp.

Make the chipotle salt

Put the kosher salt and ground chipotle in a small bowl.

Mix together with a fork until uniform. Set it aside until your chips are done.

chipotle salt

Season the tortilla chips

When your chips are done, they should be light brown and slightly curled on the edges. They should also be nice and crunchy.

How can you tell? Test a few.

If they’re still a little on the chewy side, toss them back in the oven for a few more minutes, then check them again.

tortilla chips hot out of the oven

When they’re done to your liking, sprinkle the hot chips with chipotle salt.

Toss gently to coat. Serve warm!

basket of warm tortilla chips

They’ll keep well for a day or two. Just seal ’em up in a zip-top bag.

Warm them up for a few minutes before serving in a 200-degree oven.

seasoned tortilla chips

Enjoy!

spicy tortilla chip

Serves 2-3 as a snack

Easy Baked Tortilla Chips Dusted with Spicy Chipotle Salt

This is a fast and simple way to make delicious, spicy tortilla chips.

Save Recipe

Ingredients

Chips
12 fresh corn tortillas
vegetable oil
Chipotle Salt
1 tsp. ground chipotle
2 tsp. kosher salt

Instructions

  1. Preheat your oven to 400 degrees.
  2. Lightly spray each whole tortilla on one side with cooking oil. (Or brush it on.) Stack the tortillas up.
  3. Whack the stack into four pieces. And then in four again. You want to wind up with 8 wedges.
  4. Spread the chips out on two ungreased, unlined baking pans. Arrange them so they don't overlap (if they overlap, they won't get as crunchy).
  5. Pop the pans into your preheated 400-degree oven. Bake for 20-25 minutes, until light brown and crisp.
  6. Make the chipotle salt: Put the kosher salt and ground chipotle in a small bowl. Mix together with a fork until uniform. Set it aside until your chips are done.
  7. When your chips are done, they should be light brown and slightly curled on the edges. They should also be nice and crunchy.
  8. When they're done to your liking, sprinkle the hot chips with chipotle salt. Toss gently to coat. Serve warm!
  9. They'll keep well for a day or two. Just seal 'em up in a zip-top bag. Warm them up for a few minutes before serving in a 200-degree oven. Enjoy!
http://www.thehungrymouse.com/2010/02/10/easy-baked-tortilla-chips-dusted-with-spicy-chipotle-salt/

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Jessie Cross is a cookbook author and creator of The Hungry Mouse, a monster online food blog w/500+ recipes. When she's not shopping for cheese or baking pies, Jessie serves as an Associate Creative Director at PARTNERS+simons, a boutique ad agency in Boston. She lives in Salem, Massachusetts with her husband and two small, fluffy wolves.

20 COMMENTS

  1. I have to admit that I really only like tortilla chips because they’re a convenient way to get salsa or guacamole from bowl to mouth. Love the sound of these. *hugs*

  2. Snacking is one of the great joys in life, so these totally rock. I like to do something similar with pita bread and ras-el-hanout. Mmmmm. Hummous.

  3. Jessie,
    I loved this post! I just made homemade tortillas (flour) last week and experimenting with different salts as well…Also, had a look around your blog. Really fantastic! We’re former Bay Staters and your seafood section has me really missing home 🙂

  4. My husband is a tortilla chip addict. I mean, really. He has a problem.

    The best part about baked tortilla chips, is you can enjoy your relatively healthy Chicken tortilla soup without all the fried calories! Great stuff, Jessie!

    • Hey Annie,

      Thanks for stopping by! I actually don’t think that it matters much which side goes up. Because you stack the tortillas up, the bottoms should pick up some oil from the tops. So each side should wind up with a little oil.

      Let me know how you like them!

      +Jessie

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