recipe

You can eat these chips on their own or with your favorite dips, like hummus, guacamole, or salsa!

safety
  • Uses the oven
  • Uses a knife
difficulty
  • Beginner
time
  • 30 minutes
yield
  • Serves 4

Prepare Ingredients

1 teaspoon
Italian seasoning
1 teaspoon
paprika
½ teaspoon
garlic powder
¼ teaspoon
salt
4
(8-inch) flour tortillas
Vegetable oil spray

Gather Cooking Equipment

2
bowls (1 large, 1 small)
Spoon
Cutting board
Chef's knife
Large bowl
2
rimmed baking sheets
Oven mitts
2
cooling racks
1
 

Adjust oven racks to upper-middle and lower-middle positions and heat oven to 350 degrees.

 
2
 
1 teaspoon
Italian seasoning
1 teaspoon
paprika
½ teaspoon
garlic powder
¼ teaspoon
salt

In small bowl, use spoon to combine Italian seasoning, paprika, garlic powder, and salt.

 
3
 
4
(8-inch) flour tortillas
Vegetable oil spray

Cut each tortilla into 8 wedges and transfer to large bowl. Spray wedges generously with vegetable oil spray. Sprinkle with seasoning mixture. Use your hand to gently toss tortilla pieces to make sure they are evenly coated and shiny on all sides. Use more cooking spray if needed.

How To Cut Tortillas Into Chips

Cut each tortilla in half from top to bottom and then again from side to side. You should now have 4 same-size, triangle-shaped pieces.

Keep pieces together in circle and cut on diagonal through middles of triangles. You are cutting each large triangle in half to produce 8 smaller, equally sized triangles.

 
4
 

Spread half of tortilla pieces onto rimmed baking sheet in single layer. Spread remaining tortilla pieces onto second rimmed baking sheet in single layer.

 
5
 

Place both baking sheets in oven and bake until chips are golden and crisp, 10 to 15 minutes. (Note that chips on lower rack may cook more quickly.)

 
6
 

Use oven mitts to remove baking sheets from oven (ask an adult for help). Place baking sheets on cooling racks and let chips cool for 10 minutes. Serve. (Chips can be stored in airtight container for up to 4 days.)