Badger Girl confession: I love chips. They are my biggest downfall. You can keep your chocolates, but if there are chips around, I want to eat them.
Because of this, we don’t keep chips around.
But, as you may have guessed, I’m not perfect. I still want them sometimes. I love the crunchy-saltiness of them. Especially when I am eating any kind of Mexican food or chili.
I have been making homemade tortilla chips for quite awhile but I am really lazy so I have been trying to make the process easier. The goal was to make the process easy enough that I could make them with little forethought. I’ll let you decide how successful I was.
After trying many different methods, here was the key to making it easy and not having to dirty an extra dish:
If you don’t already have a mister, I highly suggest you run out to the store and invest in one. You can fill it with the oil of your choice and it turns it into a light mist. Right now I have light olive oil in mine, but I think when I refill it, I may try grapeseed oil for a change of pace.
Healthy Homemade Tortilla Chips
6-8 sprays of oil
6-8 corn tortillas, quartered
Suggested Spices: Cumin & Smoked Paprika, Taco Seasoning, Fajita Seasoning, Cumin and Garlic Powder, Fajita Lime Seasoning
- Preheat oven to 425 degrees.
- Spray cookie sheet or baking pan with mister.
- Lay out quartered tortillas on pan. They can touch but they shouldn’t overlap.
- Spray with mister.
- Season with salt and/or spices.
- Bake for 8-11 minutes. I wish I could be more specific but it really is dependent on your oven. I start checking on them around the eight minute mark and it averages to about nine minutes. You want them golden brown but not black. It’s a fine line.
- Let cool on a plate or a paper towel.
- If you have extra tortillas, either repeat the steps until you have used them or store them in a plastic bag until you are ready to make another round.
- You can enjoy these with salsa, quesadilla dip, chili, the possibilities are endless!
Recipe Review: For this recipe, I had two turning points. The first turning point was when I started using the mister to put oil on the chips. Before I was using a pastry brush and it was just super messy and it always seemed like I didn’t get the right amount of oil on them, either too little or too much.
My second turning point was when I realized that I didn’t need to flip them. I am usually making these while doing something else and so many times, I would miss a flip and then burn them. Matter of fact, I discovered the no-flip trick when I forgot to flip them and I realized they were just fine the way they were.
This is one of my go-to crutches to the clean eating lifestyle. I still get my chips and feel better knowing that I made them myself. It also means I have to want them enough to make them, but when it takes less than fifteen minutes and only dirties one pan, who can resist?
So, what do you think? Worth a try? I would love to hear from you and would love to hear if you have any favorite homemade chip recipes or ideas.