Tortilla Chips 3 Ways – Original Salt, Tangy Lime, Spicy Taco

AmberAppetizer, Dairy-Free, Halloween, Snacks, Vegan Friendly, Vegetarian Friendly0 Comments

These are better than your typical tortilla chips because they are baked, not fried – and they are super crunchy and full of flavor! Use a cookie cutter to customize it to whatever occasion you want. But it’s almost Halloween so we used a bat-shaped cookie cutter, and paired it with our Best Guacamole and puking pumpkin 🎃

 

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Baked Tortilla Chips, 3 ways

My tortilla chips are baked, not fried, and they are still ultra-crispy and full of flavor. You can also create cool shapes using different cookie cutters. My favorite is using a bat-shaped cookie cutter for Halloween-themed chips! Mix things up by making different flavored tortilla chips. The Original Salt chips are a classic and really bring out the corn flavor of the tortilla. The Tangy Lime are my personal favorite, because they are savory and have a nice zing to them. The Spicy Taco chips are dusted with a smoky, savory spice blend, which gives them a perfect little kick. Which one will be your favorite?
Total Time 20 minutes
Servings 6 servings
Author Amber Kelley

Ingredients

  • 12 6-inch/15 cm corn tortillas (I like to use a combination of various colored tortillas, such as blue corn, whole-grain, etc.)
  • 2 tablespoons grapeseed oil
  • Flavoring of choice see below

Original Salt flavoring:

  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper

Tangy Lime flavoring:

  • 1/4 cup/60 ml freshly squeezed lime juice
  • 1/2 teaspoon salt

Spicy Taco flavoring:

  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon paprika
  • 1 teaspoon ground cumin
  • 1/4 to 1/2 teaspoon cayenne pepper to taste
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper

Instructions

  1. Preheat the oven to 350ºF/180°C.
  2. Cut out the tortillas into 8 wedges, or into shapes with a cookie cutter of your choice.
  3. Place the tortilla wedges in a single layer on several baking sheets, and brush each side lightly with the grapeseed oil. Season with your flavoring of choice. You’ll need to use multiple baking sheets, and depending on the size of your baking sheets, you may have to bake the chips in multiple batches.
  4. For Original Salt and Spicy Taco Chips, bake for 13 to 15 minutes. For Tangy Lime Chips, bake for 15 to 17 minutes.
  5. Let them cool a bit before you dip them into your guacamole.

 

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Guacamole

Guacamole is the ultimate dip. This recipe is my family’s all-time favorite because it’s creamy with a little zing and so full of flavor! The trick to this guacamole is to pulverize the onion, garlic, and jalapeño so that the flavors can be evenly distributed throughout the guacamole, and you get that awesome flavor in every bite. You’ll never buy store-bought guac again!
Total Time 10 minutes
Servings 2 cups
Author Amber Kelley

Ingredients

  • 1 teaspoon salt plus more to as needed
  • 3 tablespoons chopped onion
  • 1 teaspoon peeled and minced garlic
  • 1 teaspoon minced jalapeño pepper or more if you like dip spicy
  • 3 avocados peeled, pitted, and diced
  • 3 tablespoons chopped fresh cilantro
  • 2 to 3 tablespoons freshly squeezed lime juice about 1 big lime
  • Large handful of plum tomatoes chopped
  • Freshly ground black pepper

Instructions

  1. Place the teaspoon of salt and the onion, garlic, and jalapeño in a mortar and pestle or a molcajete (Mexican version of mortar and pestle). Using the pestle, mash until the veggies release all of their juices and resemble a loose paste.
  2. Add the diced avocado, cilantro, and lime juice and mix with a rubber spatula, making sure the paste is evenly distributed among the avocado and everything is combined. Be careful not to mash it completely smooth—you want some texture!
  3. Add the chopped tomato. Mix until combined, being careful not to mash the tomatoes.
  4. Season with salt and black pepper to taste. Serve with tortilla chips or cucumber slices.

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