These flour tortilla chips are so good and so easy! Although we’re not making the tortilla from scratch on this recipe, just baking up the chips yourself is a fun alternative to grocery store bought and a great way to use up excess tortillas in your house. The key here is to find fresh tortillas that are as small enough in diameter so your chips are a good size. The rest is easy peasy!
It is important to note that these aren’t as thin and crispy as store bought chips, the thickness of the tortilla will stay as is from pre-baking. These will still feel fluffy although crisp when eating. I love these just simply with some salsa or guacamole for a fresher tasting snack that has avoided deep frying at any point in time! I don’t provide quantities for the tortillas, because you can make as little or much as you want on this one. Just don’t make too much as these are best served fresh or within a couple days if stored in a sealed bag to avoid getting stale. Enjoy!
Bake tortillas for 5 minutes, then turn tortillas using spatulas or tongs, rotate the cookie sheets, and bake for 3 to 6 minutes longer until tortillas are crispy and light brown.
These flour tortilla chips are so good and so easy! Although we’re not making the tortilla from scratch on this recipe, just baking up the chips yourself is a fun alternative to grocery store bought and a great way to use up excess tortillas in your house. The key here is to find fresh tortillas that are as small enough in diameter so your chips are a good size. The rest is easy peasy!
It is important to note that these aren’t as thin and crispy as store bought chips, the thickness of the tortilla will stay as is from pre-baking. These will still feel fluffy although crisp when eating. I love these just simply with some salsa or guacamole for a fresher tasting snack that has avoided deep frying at any point in time! I don’t provide quantities for the tortillas, because you can make as little or much as you want on this one. Just don’t make too much as these are best served fresh or within a couple days if stored in a sealed bag to avoid getting stale. Enjoy!
This recipe is an alternative to my original Coconut Flour Tortillas. There are a couple of main ways that these Oven Baked Tortillas differ from the Coconut Flour Tortillas. First, this version of grain-free tortilla turns out sturdier, and flat-bread like, whereas the Coconut Flour Tortillas are softer and more akin to crepes. So if you wanted to fold or roll something then youd want the flexibility of the Coconut Flour Tortillas, but if you wanted to make a sturdy sandwich then use use the Oven Baked Tortillas. Second, this tortilla recipe is cooked in the oven, and requires less attention on your part, while the Coconut Flour Tortillas are cooked on a griddle one at a time.
Drop 2 Tablespoons of dough in rounds on the prepared baking sheet, and use your fingers to pat down the dough into your desired tortilla size. Brush whisked egg over top of tortillas. Bake for 8 minutes then reduce the oven temperature to 350 degrees F and bake for another 5 minutes, until cooked through and no longer moist. Transfer to a rack to cool. Save tortillas in an airtight container in the fridge for up to a week. Reheat the tortillas in a skillet until golden. Enjoy!
Easy Homemade Baked Flour Tortilla Chips (Home Cooking 101) DiTuro Procutions
FAQ
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