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
Salt
Suggested Spices: Cumin & Smoked Paprika, Taco Seasoning, Fajita Seasoning, Cumin and Garlic Powder, Fajita Lime Seasoning 

  1. Preheat oven to 425 degrees.
  2. Spray cookie sheet or baking pan with mister.
  3. Lay out quartered tortillas on pan. They can touch but they shouldn’t overlap.
  4. Spray with mister.
  5. Season with salt and/or spices.
  6. 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.
  7. Let cool on a plate or a paper towel.
  8. 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.
  9. 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. 

 

 

 

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