Spicy Olive Oil Tortilla Chips
- Total Time: 15 mins
- Yield: 4
Description
These chips would go perfectly with hummus, salsa, a hearty soup, stew or simply on their own.
Ingredients
Units
- 2 9 inch whole wheat tortillas
- 1 serrano pepper
- 1/2 cup (120 ml) extra virgin olive oil
- 1 tsp salt
Instructions
- Preheat oven to 350 F.
- Combine serrano, salt and olive oil in a food processor. Process until smooth, scraping down the mixture as needed.
- Brush each tortilla with half of the serrano mixture.
- Using a pizza cutter or large knife, cut tortilla into 8 slices.
- On a lightly sprayed baking sheet, place tortilla slices brushed side down.
- Brush top of tortilla slices with remaining mixture.
- Bake tortilla slices for 10-15 minutes, until they are crispy and the edges curl up.
- Prep Time: 5 mins
- Cook Time: 10 mins
- Category: Snack
- Cuisine: Mexican
Nutrition
- Serving Size: 4 chips
- Calories: 130
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Frequently Asked Questions
Why do the tortilla slices go brushed-side down on the baking sheet first?
Brush each tortilla with half the serrano-oil mixture, place the slices brushed-side down on the sheet, then brush the tops with the remaining mixture. This double-coating ensures both surfaces get an even layer of spiced oil, giving the finished chips consistent crispness and heat throughout.
How do I know when the chips are done at 350°F?
Bake for 10–15 minutes and watch for two signs: the chips should be crispy and the edges should curl up. Start checking at the 10-minute mark since whole-wheat tortillas can brown faster than flour ones.
