Baked Tortilla Chips
I love it when I find a healthier way to make foods that I love. One day, I bought some flour tortillas on a whim thinking that I would try to bake some chips. I admit that it took a few attempts. I couldn’t decide what temperature to cook them on. It seemed like a higher temperature would make them crispier but it also browns them too fast- so I burnt the first batch. In the end, I cooked them at 350 degrees after cutting them, spraying them with Pam and sprinkling them with sea salt. I had to watch them really carefully but about 4 minutes on each side works out. If I were making them for someone else, I would probably use canola or vegetable oil but I was trying to keep them as low fat as possible. Eating these did not make me feel nearly as guilty I do when I eat an entire basket of fried chips at a restaurant. And they were a fast and simple snack to make.
Normally, I prefer a chunky fresh salsa but I always loved Chili’s salsa so I had to try this copycat recipe. It’s amazing!
1 Can Tomatoes and Green Chills (14.5 oz can)
1 Can Whole Peeled Tomatoes (14.5 oz can, plus the juice)
1 Tbsp. + 1 tsp. Jalapenos (canned, diced, not pickled)
1/4 C. Yellow Onion (diced)
1/2 – 3/4 tsp. Garlic Salt
1/2 tsp. Cumin
1/4 tsp. Sugar
In food processor place jalapenos and onions. Process for just a few seconds. Add both cans of tomatoes, salt, sugar, and cumin. Process all ingredients until well blended but do not puree. Place in covered container and chill. A couple of hours of chilling will help blend and enrich the flavor.
Serve with your favorite thin corn tortilla chips.