Tortilla Chips
a package of corn tortillas (could be 12 tortillas if thick or even 36 if thin!)
1/2 cup olive oil
1 tsp cumin
1/2 tsp citric acid
1/2 tsp ground black pepper
preheat oven to 350
cut tortillas into 6 triangular sections
coat with mixture
in a pan (or two) with aluminum foil, spread them out in a single layer
bake for about 10 minutes, you may need to move them around a bit, bake until crunchy.
let cool and enjoy this salt-free, gluten free snack.
Note: these can be tricky, If they are well coated with oil or doubled up they may take longer to cook, stir them around from time to time and check when they begin to stiffen they should be ready, otherwise they will be flexible and moist, you want the crunchy and dry!
1/2 cup olive oil
1 tsp cumin
1/2 tsp citric acid
1/2 tsp ground black pepper
preheat oven to 350
cut tortillas into 6 triangular sections
coat with mixture
in a pan (or two) with aluminum foil, spread them out in a single layer
bake for about 10 minutes, you may need to move them around a bit, bake until crunchy.
let cool and enjoy this salt-free, gluten free snack.
Note: these can be tricky, If they are well coated with oil or doubled up they may take longer to cook, stir them around from time to time and check when they begin to stiffen they should be ready, otherwise they will be flexible and moist, you want the crunchy and dry!
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