Baked spicy tortilla chips are the best snack that can be made effortlessly. And tastes excellent and perfect to serve as munch for the family or on the game day.
Have you ever little hesitated to munch on the store-bought tortilla chips, because of its calorie content and sodium content? No worries, you can adjust everything in spicy tortilla chips according to your taste and wish.
Today I made these spicy corn chips from the store-bought ready-made tortillas. I will come up with the recipe to make tortillas from the scratch for another occasion. But today is lazy Sunday, let go with the easiest version like this Soft Pretzel Recipe.
About this recipe
These spicy corn chips are very easy to make, just cut them and pop them into the oven. And that's it, they are done.
These are irresistibly crispy, crunchy, hot, and excellent to munch on.
Generally tortilla chips are served as salty, but this spicy twist is more enjoyable with its zing quotient. It can withstand to stay longer and tastes even better.
These spicy tortilla chips are delicious way more than the regular ones. Since these are baked, it's better than the regular deep-fried ones. But, you will never miss the basic values of crispy chips.
The ingredients
Tortilla. I made these spiced tortilla chips with corn tortillas. However, feel free to use whole wheat or flour tortillas.
Chili powder. Chili powder is actually a spice mix with dried peppers, cumin, and oregano. Hence it delivers robust flavors and a delectable taste to this spicy tortilla chips. However, you may also substitute with a quick spice mix of cayenne pepper, ground cumin, and oregano powder.
Lemon juice. For the freshness and sizzling bite. And also makes the spices coat the chips evenly and more efficiently.
How to make spicy tortilla chips
Preheat the oven. Set the oven to 350 degrees Fahrenheit.
Spice blend. In a small mixing bowl, add lemon juice, chili powder, and salt. And mix them thoroughly.
Coat. Brush the surface the tortilla with the spice blend. Coat them gently and evenly.
Cut. Divide the tortillas into six wedges, triangles with the scissors. You can also go with any other shapes like squares, strips. A
Arrange. Place them in the aluminum foiled or greased tray. Make sure not to overlapping or overcrowding.
Bake. Bake them for about 10-14 min, by flipping them once in between. Keep an eye on it, as it should not get burned.
Let them cool and bring it down to room temperature. Then it becomes, even more, crispier. Serve it with tangy salsa, hummus, fresh salad, mayo, ranch.
How to store
- Transfer the spicy tortilla chips once they are cooled.
- Store the chips in an airtight container or zip lock bags.
- Store in air-tight containers for the best results.
- If you are using the bags for saving, check for any tears or rips. Remove the excess air and secure them by sealing well.
- Always store in a cool, dry place to avoid any moisture build up.
Best to serve with
- Salsa. Tangy tomato salsa, pineapple habanero salsa, roasted jalapeno salsa dip makes these spicy tortilla chips even more interesting.
- Dips. Any dip would work fine in here like, Spicy peanut butter, or spicy mango sauce
- Guacamole. A healthy side with avocado.
- Aioli. An easy choice of side dish recipes like jalapeno Aioli or Sriracha aioli.
- Hummus. Our all-time favorite, especially this green chili hummus
Pro tips
- If you are planning to make spiced tortilla chips in a huge quantity, bake them in batches and without crowding the backing tray.
- Use any variety of tortillas, like multi-grain, whole wheat, spinach, flour, or others.
- Baking time varies from oven to oven, so do check in between the backing time.
Printable recipe card
Spicy tortilla chips
Ingredients
- 5 corn tortillas
- 1 teaspoon chili powder
- 2 tablespoon lemon juice
- ¼ teaspoon salt or as required
Instructions
- Preheat the oven to 350 degrees Fahrenheit.
- In a small mixing bowl, add lemon juice, chili powder, and salt. Combine well.
- Brush the tortilla on both the sides with the spice blend evenly.
- Cut tortillas into six wedges, triangles with the scissors. Arrange them in the greased baking tray.
- Bake them for about 12 minutes or until it becomes crispy. Flip them once in between the baking time.
- Remove it from the over and allow it to cool to room temperature.
- Once cooled it turns out to be more crispy. Enjoy it with salsa or hummus
Notes
- Store the chips in an airtight container or zip lock bags.
- If you are using the bags for saving, check for any tears or rips. Remove the excess air and secure them by sealing well.
- Always store in a cool, dry place to avoid any moisture build up.
Nutrition
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Vijayalakshmi Dharmaraj
so crispy n looks inviting...
Suja Manoj
Love these crispy chips,nice idea.
Swathi Iyer
That is really crispy chips.
Malar Gandhi
That looks lovely. The picture speaks for itself, super-crisp...perfect munchies