Baked Tortilla Chips

Dear reader,

Let me begin by stating that there is absolutely no hate for snacking on a big ole bag of store bought tortilla chips. This recipe was made purely due to the fact that I needed a specific seasoning on my chips to relive a moment from one of the greatest little street food taco joints in Brooklyn…

While sipping down a Margarita Tamarindo, and munching on those crunchy, salty tortilla chips we all know and love, something magic happened. Like in the scene from Ratatouille (iykyk), I closed my eyes, took a sip, took a bite – and fireworks. I realized quickly that it was the combination of the salty tortilla chip and the chile rim that I couldn’t get enough of. They were begging to be united. I scooped off the rim, sprinkled it over the tortilla chips, and that was the end of the beginning.

For weeks, I couldn’t stop thinking about that magic combination. That is how this Baked Tajin Tortilla Chip recipe popped it’s way into my kitchen. Tajin has that tangy flavor, highlighted by notes of chili peppers, lime, and salt, while the lime zest gives the chips an extra fresh bump. These two result in a snack that is quite surprising and extraordinary, if you ask me.

Being baked instead of fried is just a perk on the side, but a perk nonetheless. Happy snacking.

Until next time,

Bridget

Use these as the base for your next nacho night, or pair with you favorite dip.

Tajin Baked Tortilla Chips

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Equipment

• 2 large sheet pans

Ingredients

• 12 5-inch corn tortillas
• 2 tablespoons nonstick cooking spray or neutral oil
• 1 tablespoon sea salt
• ½ tablespoon tajin seasoning
• lime zest, for finishing

Instructions

• Position racks in the upper and lower thirds of the oven and preheat to 375℉.
• Brush 2 large baking sheets with oil or spray with cooking spray. Working in batches, scatter the tortilla wedges on top in a single layer without crowding too much. (The chips should barely overlap.) Lightly brush or spray the tops with oil or cooking spray.
• Bake for 15 minutes, remove from the oven, flip the chips and return to the oven, until lightly browned and crisp, another 5-7 minutes. Remove from the heat and immediately sprinkle with salt and tajin seasoning to taste, so the salt and spices will stick to the chips. Once cooled, finish with lime zest to taste.
• Serve immediately with salsa, guacamole, or spicy cashew queso.

Course: Appetizer

Cuisine: Mexican

Keyword: Baked Tortillas, Chips, Homemade, Tortilla