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Tortilla chips
Crispy tortilla chips are not only a delicious snack but also a great way to surprise your guests at a party. Minimal ingredients, ease of preparation, and an appetizing result are the main advantages of this recipe. The moist aroma of lemon juice, smoky piquancy of paprika, and gentle hint of garlic make the chips incredibly appetizing. Perfect for a picnic or a pleasant gathering with friends. Who doesn't miss the comfort of home? These chips will be your effortless remedy for any worries as their preparation and enjoyment are a true therapy for the soul.
Instead of paprika, use a taco spice mix, curry, or a mix of dried herbs. Add grated hard cheese 2—3 minutes before the end of baking to get cheesy chips. For a spicy option, add ground chili or cayenne pepper to the oil.
Lay the tortilla triangles in a single layer without overlapping, so they dry and crisp evenly. Do not overpour the oil: a light coating gives a crunchy texture without a rubbery feel. Allow the chips to cool completely on the baking sheet—they will dry and become crunchier in the process.
Use corn tortillas for a more pronounced flavor, but wheat tortillas or thin flatbread are also suitable. It's better to use freshly squeezed lemon or lime juice for a brighter aroma. Granulated or dried garlic doesn't burn as quickly as fresh garlic and spreads evenly in the oil.
Due to the paprika, the edges of the chips may darken slightly, but this doesn't mean they are burnt or bitter. Watch the oven at the end of baking: the chips quickly go from golden to over—dried. Store cooled chips in an airtight container to maintain their crunch.
Ingredients for the recipe
Ingredients
Metro Chef Wraps Wheat Flour Tortillas 20cm 8pcs 320g
5 pcs
Iberica Refined Olive Oil 500ml
50 ml
Lemon
2 tbsp of juce
Kamis Ground Sweet Paprika 40g
1 tbsp
Eko Ground Dry Garlic 15g
1 tsp
Pripravka Himalayan Pink Salt 200g
to taste
Mriia Ground Black Pepper 20g
to taste
Preparation steps
01
Preparing the oven and baking sheet — Preheat the oven to 160—170 °C, line the baking sheet with parchment or lightly grease it with oil. Time: 5 min. Guideline: The oven is preheated, the parchment lies flat on the baking sheet without wrinkles.
02
Preparing aromatic oil — In a bowl, mix olive oil, paprika, granulated garlic, lemon juice, and add pepper if desired. Time: 3 min. Guideline: Spices are evenly distributed in the oil, the mixture is homogeneous and aromatic.
03
Coating the tortillas — Brush each tortilla with the aromatic oil on both sides using a culinary brush or spoon. Time: 4 min. Guideline: The surface of the tortilla is slightly glossy, without dry areas and no excess oil.
04
Cutting the tortillas into triangles — Stack several tortillas and cut them with a sharp knife into 6—8 triangles each. Time: 3 min. Guideline: The resulting triangles are approximately the same size, with even edges and no large tears.
05
Laying out and salting — Arrange the tortilla triangles in a single layer on the baking sheet and evenly sprinkle with salt. Time: 2 min. Guideline: The chips do not overlap; there are small gaps between them, and the salt is evenly distributed.
06
Baking the chips — Place the baking sheet in the preheated oven and bake for 7-10 minutes until golden, turning the sheet halfway if desired. Time: 10 min. Guideline: The edges of the triangles are dry and crispy, the color ranges from light golden to slightly ruddy, with no burnt smell.
07
Cooling and serving — Remove the baking sheet from the oven, let the chips cool completely, then serve with your favorite sauces. Time: 5 min. Guideline: The chips are completely cooled, break with a characteristic crunch, and do not feel soft to the touch.
08
Tip: To keep tortilla chips crispy for a longer time, transfer cooled chips to a dry airtight jar or container and store at room temperature. You can add spices (chili, herbs, smoked paprika) in parts just before serving with different sauces.
Where to order ingredients
Select the required ingredients in one of the stores
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