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  • Vegetarian
  • Nut free
  • Dairy free

Baked Tortilla Chips

Adapted from ‘“Tips and Recipes for Quantity Cooking: Nourishing Minds and Bodies’. Dietitians of Canada. 2010.
Yield:   50
Serving Size:   8 chips
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Ingredients

  • 50 small, 8” round whole grain tortillas
  • 90 ml olive oil
  • 45 ml chili powder

 

Other flavour combinations to try:

Rosemary and sea salt

Parmesan cheese & italian herbs

Smoked paprika

Lemon pepper seasoning

Method

Step 1

Preheat oven to 190 °C/375 °F.

Step 2

Brush tortillas with olive oil. Stack 5 on top of each other and cut into 8 wedges with a knife or kitchen scissors. Repeat until all tortillas have been cut.

Step 3

Place in a single layer on cookie sheets and bake for 10-12 minutes (careful not to burn!). Once cooled, store in an airtight container.

 

Serve with

  • Salsa
  • Taco salad
  • Guacamole
  • Hummus

HACCP

  • Wash hands before handling food, after handling raw foods, and after any activity that may contaminate hands.
  • Use clean and sanitized equipment and utensils. Use gloves or tongs when handling food.
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