Savory Mexican Seasoning Tortilla Chips
These savory tortilla chips hit the Mexican flavors spot. Cumin, chili powder, garlic powder, and salt baked on a lightly oiled tortilla until crispy... yum! Keep some homemade or store-bought flour tortillas in the freezer so you can have these flavorful, crunchy chips anytime. Eat them alone or to go with your favorite dips and Mexican foods.
Servings: 48 chips or more
Ingredients
- 6-10 flour tortillas (select your preferred size & number; 8 chips per tortilla) store-bought or homemade
- 1½ tsp salt
- 3 tsp cumin ground
- 3 tsp chili powder
- ¾ tsp garlic powder
Instructions
- Preheat oven to 400˚F (204˚C). Line a large baking sheet (17x12 inches) with parchment paper or a Silpat.
- Sift cumin, chili powder, and garlic powder into a small bowl and stir well with a spoon. Use only as much as you need depending on the number of tortillas you want.TIP: Cover any leftover spice mix and store at room temperature. Use leftover spices to make more tortillas at a later date, or use to top any Mexican dish or mix with ground beef like taco seasoning.
- Rub or brush each side of a tortilla evenly with oil. Use enough oil so the seasonings stick but no more. Sprinkle salt on both sides. Then, sprinkle Mexican Seasoning on both sides. Stack tortillas and cut into wide strips or traditional chip triangles. For triangles, cut tortillas into wedges like pizza or pie slices.TIPS: For easier cutting, stack cut tortillas and continue to cut until desired size is reached. Go easy on the salt, since there will be some on both sides of each chip.
- Place the cut tortillas in an even layer without overlapping. Bake for 10 minutes flipping each chip at 5 minutes. Chips will brown a little and be crunchy.
Notes
Serving Suggestions:
Serve the seasoned chips with guacamole, salsa, cheese or bean dip. Use them in taco salads, nachos, or eat alone.
Storing:
Store at room temperature in an airtight container or bag for several weeks. They will remain crunchy.