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Tortilla Chips

Tortilla Chips

They take more time than grabbing a bag of chips from the store, but these homemade chips are a much tastier labor of love. Try them with our homemade salsa and/or guacamole.

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Servings
10 chips
Calories Cholesterol Sat Fat Carbs
227 0mg 1g 13g
Recipe Chef Pamela Kurp
Course Appetizers
Cuisine Mexican
Diet Vegan
Prep Time 10 minutes
Cook Time 30 minutes
Ingredients
  • 8 corn tortillas
  • 1/2 C vegetable oil
  • 1 tsp salt
  • 1/2 tsp cumin
Course Appetizers
Cuisine Mexican
Diet Vegan
Prep Time 10 minutes
Cook Time 30 minutes
Ingredients
  • 8 corn tortillas
  • 1/2 C vegetable oil
  • 1 tsp salt
  • 1/2 tsp cumin
Servings
10 chips
Calories Cholesterol Sat Fat Carbs
227 0mg 1g 13g
Recipe Chef Pamela Kurp
Instructions
  1. Cut the tortillas into 1/8 wedges.
    Cut the tortillas into 1/8 wedges.
  2. In a large pan, heat the oil over medium high heat; add the tortilla wedges one batch at a time and cook until lightly golden on each side.
    In a large pan, heat the oil over medium high heat; add the tortilla wedges one batch at a time and cook until lightly golden on each side.
  3. Remove from the pan, transfer onto paper towels, and sprinkle with the salt and cumin.
    Remove from the pan, transfer onto paper towels, and sprinkle with the salt and cumin.
Recipe Notes

You could also spray the chips with olive oil and bake them at 375 degrees on baking sheets until lightly golden.

You can also sprinkle the chips with chili powder for a spicy tortilla chip.

Mainly Vegan Chef's video

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