Baked corn tortilla chips are a delicious, gluten-free, egg-free, nut-free and soy-free snack or side dish that can be enjoyed as an appetizer.
Special diets: Vegetarian | gluten-free | eggs-free | nuts-free | soy-free |
️Allergens: not vegan | lactose |
⏱ 21 mins – easy
🍽 2 servings – 64 kcal per serving
|
Serving
25g |
Fat
2g |
Sat. fat
1g |
Sodium
1235mg |
|
Carbs
7g |
Fibers
1g |
Sugars
0g |
Proteins
3g |
INGREDIENTS
- 1 5 corn tortillas
- 1 tsp salt
- 1 tsp Parmesan cheese
- 1 tsp cheddar cheese
- 1 tsp monterey jack cheese
- ½ tsp paprika
- ¼ tsp chili powder
- ¼ tsp cumin
- ¼ tsp onion powder
- ¼ tsp garlic powder
- ¼ tsp cayenne pepper
TOOLS
- 1 grater
- 1 knife
- 1 oven
- 1 cookie sheet
- 1 bowl
- 1 spoon
STEPS
Shred parmesan, cheddar, and monterey jack cheese with a grater.
Cut corn tortillas into triangles.
Preheat the oven to 400ºF for 12-15 minutes.
Lay sliced corn tortillas on a cookie sheet and sprinkle with salt.
Put the cookie sheet in the oven and bake for 10 minutes.
Serve baked corn tortilla chips in a bowl topped with a mix of paprika, chili powder, cumin, onion powder, garlic powder, cayenne pepper, parmesan cheese, cheddar cheese, and monterey jack cheese.
It’s ready to be served !
