Cumin Spiced Baked Tortilla Chips

Cumin Spiced Baked Tortilla Chips
Cumin Spiced Baked Tortilla Chips

Tortilla chips are a favorite go-to snack for many of us. They're crunchy, salty and soooooo good, but all with the grease that comes from deep-frying, they're also soooooo bad. There's an increasing amount of baked tortilla chips on the market, but it's just as easy to make them at home. Spice your tortillas up with a sprinkle of Ground Cumin and eliminate the salt and oil. Enjoy your guilty pleasure without the guilt. Pair it with a scoop of fresh salsa or guacamole and you have a great snack.

This recipe is little more than tortillas cut into wedges and seasoned with a bit of oil and the spice of your choice. Go easy when you put cooking oil on the chips; the oil is intended to give the spice something to sick to but you're not frying the chips. There's no need to grease them up.

If you're not in the mood for cumin, feel free to change it up and try Sweet Smoked Paprika. Or try a seasoning blend such as our salt free Manzanillo Mexican Seasoning or Caribbean Spice for a different flavor profile while adding lots of flavor. Your taste buds will thank you!

 Print Recipe

Prep Time: 30 min.
Cooking Time: 20 min.
Ingredients:
  • 8, 6-inch white or yellow corn tortillas
  • Non-stick cooking spray or 1 Tablespoon of olive oil
  • 1 teaspoon Ground Cumin
Instructions:
  1. Preheat oven to 375°F.
  2. Stack tortillas and cut into 6 wedges.
  3. Spread wedges in 1 layer onto a baking sheet. Use 2 baking sheets or cook in batches, but do not stack or overlap the chips.
  4. Lightly spritz the chips with pan spray or brush 1/2 of the oil onto the chips.
  5. Sprinkle 1/2 of the Ground Cumin over chips
  6. Turn the chips and repeat with oil and Ground Cumin
  7. Bake for 7-8 minutes, then flip chips over and bake an additional 7-8 minutes.
  8. Chips are done when they are crisp and slightly browned. Chips will continue to crisp a little when removed from oven, so be careful not to over bake them.
  9. Serve warm or store in an airtight container for up to a week.
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