Chili Tortilla Chips
- 12 pieces (6 inches each) corn tortillas
- 2 tablespoons canola oil
- ½ teaspoon chili powder
- ¼ teaspoon chili flakes
- 1 teaspoon coarse salt
- ground black pepper to taste
- 1 tablespoon fresh jalapeño peppers, seeded and chopped (optional)
- Preheat oven to 350°F.
- Cut each tortilla into 3 strips pieces, lengthwise. Cut each strip into 4, making 12 pieces from each tortilla, or about 144 pieces for all 12 tortillas. Lightly spray or drizzle tortilla with canola oil. Season with chili powder, chili flakes, salt and pepper.
- Spread in a single layer in an ungreased square or rectangular baking pan. Bake for 10 to 15 minutes or until crispy and golden. Keep an eye on the chips as they tend to brown faster after 8 to 10 minutes. Rotate the pan halfway through the procedure to ensure all chips to bake thoroughly. It is also advised to toss the chips lightly halfway through the baking process. Transfer baked chips on a deep plate and toss with chopped jalapeño, if desired. Serve immediately.
- If you need larger pieces, just cut each tortilla into 6 to 8 wedges. You can also increase the chili content as desired.
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