Reviewed: Mar. 7, 2009

I love these!! So quick and easy to make, great taste!! Healthier choice than Chips!! Cheers for the amazing recipe!!!

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GIGGLES2080

Cooking Level: Intermediate

Home Town: Liverpool, Merseyside, England, U.K.

Living In: Montreal, Quebec, Canada

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Reviewed: Feb. 21, 2009

SPEED/EFFICIENCY TIPS... Brush the whole uncut tortillas with oil/juice(I used only 2 Tb. lime juice to avoid sogginess. Then stack the whole brushed pile and cut into 6ths or 4ths. Spread on pan and sprinkle with seasoning. I loved the seasoning as stated, and it was also great with Cholula dry lime seasoning. BAKE on bottom rack and flip chips over after top is crisp. Surprisingly, these were better cooled; I thought they tasted similar to Doritoes!

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joy-of-jesus-smileymom

Home Town: Ann Arbor, Michigan, USA

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Reviewed: Feb. 14, 2009

I thought these were great. For a fat and salt free option (as I'm on a very restrictive diet) I laid the chips in a single layer on the cookie sheet and then sprayed with fat free cooking spray, dripped with lime (the more the better for me!) and sprinkled on salt substitute and chili powder. I omitted the cumin. I baked them at 350 watching them CLOSELY. For me they only took about 10 minutes tops. I rotated after 5 minutes. They are wonderful. I can't stop eating them!

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KrazyKrista

Cooking Level: Intermediate

Home Town: Gladwin, Michigan, USA

Living In: Saginaw, Michigan, USA

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Reviewed: Feb. 14, 2009

this recipe is simple and very flavorful...used wheat tortillas instead of corn...cook time/temp will definately vary by the oven...keep a close eye so they don't brown too much

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luv2cuk

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Reviewed: Feb. 6, 2009

I hate to be one of the few dissenters. I WANTED to like this recipe. It sounded good and a perfect snack for dh whose cholesterol is eleveated. I tried the original version and several variations of the spice combinations, corn and flour tortillas. I (and he) would rather eat two regular chips than a plateful of these. The sugar and cinnamon recipe was alright, but really only the children will go out of their way to eat them.

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ROBIN11034

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Reviewed: Feb. 1, 2009

I used flour tortillas and the chips were delicate and delicious. I wasn't sure how much of the spice the chips could take, so I went a little too light. Next time, I'll be more generous with my sprinkling.

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Knancy

Home Town: Detroit, Michigan, USA

Living In: Ypsilanti, Michigan, USA

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Reviewed: Feb. 1, 2009

I tried these and thought they came out a little too crispy. I used Safflower oil instead and also brished the chips with it and the lime juice. My first batch were extra extra crispy, I think I may have put too much of the oil/lime mixture on them. I tried using less on the second bacth and only used sea salt for taste and a smidge of the cumin/chili poweder mixture and liked the taste better. Next time I will try to leave them in for only 8 or 9 minutes.

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lksium19

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Reviewed: Jan. 26, 2009

I did not care for this recipe.

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kris-10

Cooking Level: Expert

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Reviewed: Jan. 17, 2009

These were FANTASTIC!!!!! Really easy to make. Sprayed the cookie sheet and then the tortillas with olive oil. Used my basting brush to put the lime juice on the tortillas. Then sprinkled kosher salt and some chili pepper over the tortillas. Baked at 325 (since some people were saying they had burnt chips) for 15 minutes. A few of the chips came out chewy but the majority had a nice crunch to them. Will definitely be making these again.

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SLICKENUF

Cooking Level: Expert

Home Town: Denver, Colorado, USA

Living In: Westminster, Colorado, USA

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Reviewed: Jan. 16, 2009

I didn't like these. Followed the recipe exactly and somehow they came out chewy and hard at the same time. The spices were good though.

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Gini

Cooking Level: Intermediate

Home Town: Long Beach, California, USA

Living In: Omaha, Nebraska, USA

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Reviewed: Jan. 15, 2009

I used cooking spray, lemon pepper and some salt free seasoning. They were served with guacamole, salsa, and cheese dip. I liked them.

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Shannon J.

Cooking Level: Expert

Home Town: Nashville, Tennessee, USA

Living In: Greenbrier, Tennessee, USA

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Reviewed: Jan. 11, 2009

I used the 6" corn tortillas, cut them into quarters and baked them about 25 minutes for them to turn out crunchy. I also but meat and cheese on them and baked them for about 5 minutes more so that the cheese would melt. I served them with homemade guacamole and salsa too. They are great because the don't break like the store bought chips do. Some were browned but, they were all delicious! Oh my god we are so full!

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Biker Chick

Cooking Level: Expert

Home Town: Elmont, New York, USA

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Reviewed: Dec. 21, 2008

I had to use whole wheat tortilla's because that's all I had. I brushed on olive oil (didn't have a mister) and sprinkled with sea salt. They were baked at 350F for seven mins, turned over and baked for another 6 minutes. They turned out pretty good!

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Brandi-Lee

Cooking Level: Intermediate

Home Town: New Westminster, British Columbia, Canada

Living In: Surrey, British Columbia, Canada

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Reviewed: Oct. 25, 2008

These were great, healthy and cheap. I sprinkled on a ranch salad dressing packet on mine instead and the kids gobbled them up!

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Ann127

Cooking Level: Expert

Living In: Apple Valley, California, USA

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Reviewed: Oct. 25, 2008

These did not crisp up enough. We used corn tortillas and baked them a little longer than the recipe recommended. We were hoping to enjoy them hot out of the oven with our homemade salsa and guacamole, but they were too chewy. Some reviewers said they are crispier after a day or two (I would call that stale). I would love to try this again if anyone can suggest how to make them crispier without burning them, because I love the concept, but the results were disappointing. Btw, we used spray canola oil.

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BDIEGEL

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Reviewed: Oct. 18, 2008

Use lots of cumin and lime juice to make these taste outstanding. Don't be afraid to bake longer than you think - they stay tough until you cook them long enough.

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Steamboat cook

Cooking Level: Intermediate

Home Town: Weatherford, Texas, USA

Living In: Steamboat Springs, Colorado, USA

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Reviewed: Oct. 11, 2008

I love these. I'm a chip & Salsa lover and these are a great alternative to store bought chips that have so many calories & fat. To make them healthier, I didn't use any oil. I just sprayed them with lime juice. I also sprayed some with PAM Olive Oil spray.

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Sherry

Cooking Level: Expert

Home Town: Houston, Texas, USA

Living In: Denver, Colorado, USA

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Reviewed: Oct. 10, 2008

I was skeptical...I've done this with flour torts but tried it with corn...Can you say crispy?! They were super good - I just sprayed with hot pepper olive oil spray (clearance shelf at wally world) and sea salt. I would never have tried this with corn torts and I thank you!!

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riverliving

Cooking Level: Intermediate

Home Town: Wheaton, Illinois, USA

Living In: Rockford, Illinois, USA

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Reviewed: Oct. 7, 2008

These are very good! I used flour tortillas because the store was out of corn...and I like flour better anyway. I sprayed them with cooking spray (only have butter-flavored)and sprinkled on some salt. Very "sturdy" and good with salsa. I read the other reviews so watched closely. Probably took a total of about 10 minutes. They were a little chewy when I first took them out of the oven, but crisped up after a few minutes. Would like to try with corn too, or some whole-wheat for more nutrition.

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flooeyblue

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Reviewed: Sep. 27, 2008

very good chips,but i made a few mistakes that turned out great(they were accidents)first i set the temp at 375,mixed everything but the salt,brushed on mix,salted and baked for 8 mins only.they was grrrrrrrrreat!

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