Recipe courtesy Ellie Krieger for Food Network Magazine
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Cut twelve 6-inch corn tortillas into 6 wedges each. Toss the wedges with 2 tablespoons vegetable oil, 1 tablespoon chili powder, 1/2 teaspoon salt and a pinch of cayenne. Working in batches, spread on 2 baking sheets; bake at 350 degrees F until golden, 20 to 25 minutes.
Per serving (6 chips): Calories 80; Fat 3 g (Saturated 0 g); Cholesterol 0 mg; Sodium 106 mg; Carbohydrate 13 g; Fiber 2 g; Protein 2 g
Photograph by Jacob Snavely
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Photo: Chili Tortilla Chips Recipe
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By rojok8r
Scottsdale, AZ
on October 07, 2012
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Yes, they are very tasty. I did a half batch using only 6 corn tortilla, a little extra salt and chili powder. They came out very good, but you must keep on eye on them before they turn too brown. I make my own homemade salsa that people tell me that I should bottle it and sell, but I don't always have chips. I will now.
By Niquib3
Stafford, VA
on May 28, 2012
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delicious
By cochamama
Denver
on April 16, 2012
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We really liked these. I used safflower oil and just added salt and skipped the other spices based on other reviews. My husband loved them! They were so simple...yea!
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