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Baked Spiced Tortilla Dippers

Source of Recipe


From "Little Bento" by Michele Olivier



List of Ingredients



• Cooking spray
  
• 8 medium corn, whole-wheat, or white flour tortillas
  
• 2 to 3 tablespoons extra-virgin olive oil, for brushing
  
• 1 teaspoon chili powder
  
• 1 teaspoon garlic powder
  
• 1 teaspoon salt
  






Instructions



1. Preheat the oven to 400° F. Lightly spray a baking sheet with cooking spray and set aside.
   
   
2. Brush one tortilla with olive oil, flip it over, and brush the other side with more oil. Stack one another on top of the first and brush it with olive oil. The oil from the first tortilla will rub onto the bottom of the second tortilla. Continue to stack and brush the tortillas with olive oil until all are coated.
   
   
3. Divide the stack in half (2 stacks of 4 tortillas). Cut each stack down the middle and then into either 1-inch strips or traditional wedge shapes.
   
   
4. Spread out the tortilla strips or wedges in an even layer on the baking sheet. Sprinkle them with the chili powder, garlic powder, and salt.
   
   
5. For corn tortillas, bake just until golden brown, 8 to 10 minutes. For flour tortillas, bake for 8 minutes, flip them, and then bake until golden brown, another 6 to 8 minutes. Let the chips cool on the baking sheet. They will get crispier as they cool.
   
   Serves 4
   
   
   • Bonus Recipe:
   
   I highly recommend doubling the number of tortillas used in the recipe but making half of the chips into cinnamon-sugar tortilla dippers. These sweet chips are perfect to dip into vanilla yogurt, crumble on top of vanilla bean ice cream, or eat straight out of the pan while no one is looking. (My opinion is that flour tortillas are best for this, but corn tortillas also work the gluten-free crowd.)
   
   Follow the recipe through step 3. Then, in a small bowl, combine 3 tablespoons sugar with 1 teaspoon ground cinnamon. Sprinkle the cinnamon sugar generously over the cut tortillas and bake according to the directions. Some of the sugar may stick to the baking sheet, so line the baking sheet with parchment paper or a silicone mat and let the baked dippers cool on a cutting board or wire rack.