Sometimes I get a little embarrassed when people ask me about my favorite local restaurants. Not that I don’t try to keep up with the local restaurant/food scene, the fact is, I do. I am constantly reading the local food magazines and food sections in the newspaper, not to mention all the other local food blogs.
But the truth is we only eat out maybe twice a week. Not that I don’t mind having a night out of the kitchen or need a quick lunch on the go; it’s just that with all the cooking and baking I do at home for this blog or other projects, it just seems silly and not really in our budget to eat out any other time.
But eating out is sometimes convenient, especially when you are craving some of those “more time consuming” or “super messy” to make foods (like chicken wings or lasagna). Also, I find great inspiration from eating foods prepared by other talented people.
Recently when eating at one of our favorite local restaurants, I was disappointed to see they changed the way they made their homemade chips and salsa. When they first opened, they used flour tortillas for a thicker, crispier chip. I loved these chips and were disappointed when they recently started using more traditional corn tortillas for their chips.
Then as I sat there eating, I was reminded that I used to make homemade tortilla chips all the time, whenever we had extra flour tortillas. I couldn’t believe I was so disappointed with the restaurant when I knew I could simply make my version, the way I liked it, at home. So of course, the next day I pulled all the ingredients out of my pantry and twenty minutes later, had the chips I was craving!
I originally shared my Oven Baked Tortilla Chips, way in the early years of this blog, when I shared a recipe for Black Bean Hummus. These chips are so easy to make and are a little healthier because they are not deep fried. Like I said, I prefer flour tortillas but you could certainly use corn tortillas. I also like to season mine (as directed below), but if you must you could simply just use a little salt.
I am so glad that restaurant reminded me of this recipe, as I have been making it several times a week ever since! And not only are these chips perfect with hummus or salsa for an afternoon snack, they would be the perfect appetizer to wow all your friends at a Cinco de Mayo celebration!
One Year Ago: Pina Colada Mini Cheesecakes
Two Years Ago: Classic Guacamole
Three Years Ago: Slow-Cooker Posole
Four Years Ago: Peanut Butter Banana Bread
Five Years Ago: Chicken Enchilada Pasta
Six Years Ago: Oatmeal Cookie Pancakes
¼ cup canola oil
2 teaspoons taco seasoning
¼ teaspoon salt
1/2 teaspoon onion powder
¼ teaspoon garlic powder or garlic salt
¼ teaspoon chili powder
8-10 flour or corn tortillas
Preheat oven to 400 degrees F. Line two baking sheets with aluminum foil.
In a small bowl stir together oil and seasonings.
Lay 2-3 tortillas on a cutting board. Using a pastry brush, brush a thin layer of the seasoned oil mixture evenly over the top side of the tortillas. Flip tortillas over and spread another thin layer of the seasoned oil on the other side.
Stack the oil coated tortillas on top of each other. Using a pizza cutter, cut the tortillas into eighths. Arrange the cut tortillas in an even layer on the prepared baking sheets.
Repeat with remaining tortillas and oil, until all the oil is used.
Bake in preheated 400 degree oven for 8-10 minutes or until crispy and golden brown. Let chips cool completely before transferring to a plastic storage container or baggie. Store in an air tight container for up to two weeks.