Ingredients and Weight:
- 8 Corn tortillas (each about 70 grams)
- 1 tablespoon chili powder
- 1 tablespoon kosher salt
- 1 tablespoon vegetable oil (or canola oil)
- Preheat the oven to 425°F (220°C).
Preparation Time:
- Preparation: 10 minutes
- Cooking: 15 minutes
- Total Time: 25 minutes
Difficulty Level:
Level 2 (Simple to Moderate)
Preparation Method Steps:
1. Preheat the oven to 425°F (220°C).
2. Line a baking sheet with parchment paper.
3. Cut each tortilla into 6 triangles.
4. In a small bowl, combine the chili powder and kosher salt. Mix well.
5. Brush both sides of each tortilla triangle with vegetable oil.
6. Arrange the tortilla triangles on the baking sheet.
7. Sprinkle the chili powder and kosher salt mixture evenly over the triangles.
8. Bake for about 15 minutes or until the edges are golden and crispy.
9. Remove from the oven and let cool on a wire rack.
Nutritional Information: (Per Serving)
- Calories: About 150-200 calories (depending on the size of the tortilla and the amount of oil used)
- Fat: 8-10 grams
- Carbohydrates: 25-30 grams
- Protein: 4-5 grams
Dish Characteristics:
- Crispy and flavorful, with a slight kick of chili heat.
- Suitable for dipping into guacamole, salsa, or other favorite dips.
- Easy to make and customize with different seasoning variations.
User Comments:
- "These are so good! I love the crispy texture and the chili flavor."
- "This is a great way to enjoy tortillas as a snack or for serving with tacos."
- "I added extra chili powder for a spicier kick, turned out great!"
Special Precautions and Tips:
- Make sure to use a high-quality corn tortilla for best results.
- Adjust the seasoning according to your preference for heat level and flavor.
- Watch closely while baking to ensure the chips don't burn. They should be golden and crispy, but not burned.
