Baked Tortilla Chips (Vegan, Gluten-Free)

Updated: Aug 3, 2018

Part 1 of snack #2 of 4 snacks featured in my 4 Vegan Gluten-Free Snack Recipes video.

I adore tortilla chips. I can mow down a whole party sized bag if you let me! The crunch, the crisp, the saltiness! Winning combinations!


Unfortunately, one downside is all the deep-frying and sodium going on within these store-bought chips. My solution? I just make them myself! AND THEY'RE BAKED! No need for all that messy, greasy deep-frying. Only clean eats here! I swear you won't miss any of that crispy crunchy salty goodness so go ahead; make a big batch and munch away!


These go well with any dip or spread such as salsa (duh!), hummus, my Classic Baba Ganoush, and whatever else your heart desires. My personal favorite pairing is with my Homemade Guacamole. But honestly, I've been known to snack on these all on their own. They're that good!

Prep Time: 6 minute

Cook Time: 7 to 8 minutes

Total Time: 13 to 14 minutes (plus additional cooling)

Yield: 36 to 48 chips

Click here to download the PDF version of this recipe!

INGREDIENTS


• 6 six inch corn tortillas

• 1 to 2 tbsp. avocado oil (substitute coconut oil or olive oil)

• 1/4 tsp. sea salt


DIRECTIONS

  1. Preheat oven to 350º Fahrenheit.

  2. Lightly coat the tortillas with the avocado oil. You can use a pastry brush or simply spread the oil with your fingers.

  3. Stack your tortillas and cut them into triangles. I like to cut mine into 1/6s, but 1/8s would work too.

  4. Now divide them evenly on a 12" x 17" baking sheet or multiple smaller baking pans making sure they're not touch too much. This will ensure optimal crunch! Once they're all on the pan, sprinkle them with the sea salt.

  5. Bake them in the oven for 7 to 8 minutes. They can burn easily so keep an eye on them from time to time.

  6. Let them cool for 5 to 10 minutes, and they're ready to be enjoyed!

Flavor options: In addition to the salt, you can add in your own flavors and spices. Garlic powder; onion powder; chili powder; cumin; chipotle; lime or lemon juice, just to name a few.


Notes: Feel free to double, triple, or quadruple this recipe. Store in an airtight container at room temperature. Lasts about a week.


Written recipe for snack #1 - Peanut Butter Banana Chocolate Oatmeal Raisin Cookies

Written recipe for snack #2 - Homemade Guacamole (Part 2)

Written recipe for snack #3 - Cranberry Chocolate Energy Balls

Written recipe for snack #4 - BBQ Popcorn


MAKE THIS RECIPE?

Snap a photo and tag me on Instagram @samanthasambile and hashtag #eatwithsamsam. I'd love to see your creations!

Also, comment below to let me know how yours came out!

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