Crispy Spiced Tortilla Chips
Crispy Spiced Tortilla Chips are crunchy delights. They are not only the perfect accompaniment for dips (Creamy Avocado Dip and Smoked Trout Dip), cheese and Mexican Beef Bowls, but also tasty on their own. They are incredibly quick and easy to make, and a healthy alternative to shop bought chips.
You’ll need some tortilla wraps, oil spray (I opt for vegetable oil), garlic and a medley of herbs and spices. The spices in this recipe are cumin, paprika and a pinch of cayenne for a subtle kick. The cayenne is an optional add in, but if you like a little warmth, it is a worthwhile addition!
The tortillas only take a few minutes to cook and a few seconds extra to burn, so keep an eye on them. If necessary, flip the tortilla chips after a couple of minutes to ensure they crisp up evenly. Although this will not be necessary for all ovens.
When the spiced tortilla chips are crispy and golden brown or cooked to your liking, remove them from the oven. Let them cool for a minute or two before transferring to a bowl or platter. Then dig in!
In the unlikely chance that there are any chips left over, these can be stored in an airtight container for 3-4 days.
Optional Flavours for Tortilla Chips
You might want to adjust the flavour profile of the spices. Depending on your tastebuds and what you are serving them with, the flavours in the below recipe might not be what you are after. Spray the tortillas with oil, rub with garlic and change up the spices. Use some of the below options, or any other combinations that you can think of.
- Simple garlic crisps: a sprinkle of salt, the classic.
- Italian tortilla chips: a dash of salt and a generous sprinkle of both dried oregano and dried basil.
- More Mexican: sprinkle evenly with Mexican chilli powder.
- Open sesame: a touch of salt and a sprinkle of sesame seeds… so good!
Feedback: Did you make these Crispy Spiced Tortilla Chips? Comment in the field below to let me know. Cheers, Elby!
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Crispy Spiced Tortilla Chips
Tasty tortilla wraps cut into chips, topped with spices and flavours and lightly toasted. Delicious when served with dips or cheeses and great with Mexican bowls.
6
servings10
minutes5
minutes77
kcal15
minutesStop your screen from going to sleep
Ingredients
3 tortilla wraps
oil spray
1 clove garlic, peeled and halved
½ tsp salt
½ tsp ground cumin
¼ tsp smoked paprika
pinch cayenne pepper (optional)
black or white sesame seeds or nigella seeds (optional)
Directions
- Preheat oven to 200C | 180C fan forced and line a large tray with baking paper.
- Spray both sides of the tortillas with oil and place on a board. Rub all over the top side of each tortilla with the garlic and sprinkle with half of the salt, cumin, paprika and cayenne (if using). Flip the tortillas over and sprinkle with the remaining spices and the seeds (if using).
- Cut the tortillas into wedges or strips and place in one layer on the tray. Bake for approximately 5-7 minutes or until lightly toasted.
- Serve with any dip (try my Avocado and Goat’s Cheese Dip) or Mexican Beef Bowls.
Nutrition Facts
- Calories: 77kcal
- Carbohydrates: 10.9g
- Protein: 1.7g
- Fat: 2.7g
- Saturated Fat: 0.6g
- Sodium: 332mg