chips for dips

Here’s a simple way to bake and season corn tortillas to make a very yummy chip. (just ask my husband, he is hooked!) They make a perfect side to go with the spinach enchiladas!

what you will need:

  • small corn tortillas (about 1/3 of  package or roughly 10 tortillas)
  • 1 tbs. canola oil
  • ground cumin (i use a spice grinder to grind my own)
  • granulated tomato chicken boullion (i find this in the international/mexican food section of the grocery store)*** you can easily substitute plain, or garlic salt for vegetarian/ vegan options
  • cookie sheet
  • large mixing bowl

what you will do:

  1. preheat oven to 400o
  2. cut tortillas in to 8 triangle sections (like a pie)
  3. place in mixing bowl
  4. add canola oil and toss gently until coated (i like to use tongs to keep my hands clean)
  5. place on cookie sheet in single layer (it is ok to overlap some, but the more space they have the better and cripier they cook)
  6. sprinkle with ground cumin and the tomato-chicken bouillon
  7. place in oven and bake 10 minutes
  8. remove from oven and rearrange (again, the tongs work great)
  9. place back in oven and bake about 6 more minutes or until crispy
  10. serve immediately with your favorite dips

Categories: recipes, Uncategorized | Tags: , , , , , , , , , , , , , , , , | 1 Comment

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One thought on “chips for dips

  1. sheila johnston

    Good job showing how to make them.They look so good.

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