"healthy, homemade chips"

Thursday, August 29, 2013

Hello, I've been so busy with so many new projects, I haven't had much time to cook, and barely manage to squeeze in some gym time in between everything else.

So, I'll close off this busy week with a super simple, snack recipe. As you can tell from my title above, they're chips! Takes about only 15 minutes from prep to snack.

Corn/four tortillas, as many as you like
Seasalt, for seasoning
Chilli flakes, for spice
Mozarella cheese

*Feel free to alter the seasoning any way you like.

First, preheat your oven to 190°C.

Then, pile up your tortillas in a stack. I made my chips with four Mission Wraps Onion & Chive tortillas. With a knife, slice through and halve the tortillas. Then make another slice to get quarters. Slice through each quarter again and you will get standard sized dipping chips like the above.

Place the chips on a baking rack and proceed to season with your preferred seasoning. Be as generous as you like, but don't over load them.

My choice seasonings are of course, anything that has chill in it. With a dash of salt, as I'm out of seasalt. Feel free to experiment with more crazy flavors.

Then, pop your babies into the oven and let them bake for a bout 6-8 minutes, or until they start to brown. One thing about tortilla chips is that they burn really easily, so you need to watch them carefully, especially after about 5 minutes.

If your oven, like mine, is much hotter at the back; remember to rotate the tray after 4 minutes or so when they start browning. That way, you won't get pale chips up front, and brown chips at the back.

And that's it! Easiest recipe ever!

Serve hot with dips or eat it on its own. If you want to keep them, make sure to let them cool before you store them in an airtight container.

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All images and text here are the intellectual property of Michelle Lim, owner of the blog site www.coquettishmish.com, and related third-party ownerships. Any use, reproduction or re-quoting of the materials here can only be done with expressed permission from the blog owner, and should be duly credited where necessary.