Reviewed: Sep. 10, 2008

Delicious! Now I can have my tortilla chips without the guilt of all the fat. Thanks for this keeper!

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BSA650

Cooking Level: Intermediate

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Reviewed: Sep. 9, 2008

These were delicious. Our grocery store was out of corn tortillas, so I used wheat, and they were still great. Can't wait to try with corn. I didn't need to bake them as long as the recipe stated, but maybe that's because I didn't use corn tortillas. Anyway, keep an eye on them so they don't burn. Thanks for the recipe.

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susiekew

Cooking Level: Expert

Home Town: Toronto, Ontario, Canada

Living In: Hamilton, Ontario, Canada

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Reviewed: Sep. 7, 2008

These are super easy and yummy. I love that you can add whatever seasoning you want and you know exactly what's in them. Great for those of us watching our figures! I use low-carb tortillas and they work great!

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Chicky

Cooking Level: Beginning

Living In: Cleveland, Ohio, USA

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Reviewed: Aug. 6, 2008

Super easy and they turned out great!

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JasBradley

Cooking Level: Expert

Home Town: Ventura, California, USA

Living In: Chico, California, USA

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Reviewed: Aug. 2, 2008

Loved these! I like mine a bit chewy so I cooked them 6 min turned them over & another 6 minutes. Couldn't get my mister to work so I kind of flicked it on. Ancho chili powder is my new fav! No salt, so so good! Much more economical that buying bags of tostitos! Update - I made them again just spraying with Pam & sprinkling my homemade hot salt. Even better!

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Scotdog

Cooking Level: Intermediate

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Reviewed: Jul. 17, 2008

This chips had a good taste but were a little too hard. I think next time I will try without the oil to see if that helps. I omitted the chili powder and ground cumin but added everything else.

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Zoraida

Cooking Level: Intermediate

Home Town: Fredriksted, Saint Croix, U. S. Virgin Islands

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Reviewed: Jul. 6, 2008

These were amazing. R said that these were the best tortillas he had ever eaten. I used Ancient Grain Tortillas (basically a multigrain that had seeds in it). I sprayed them with pam, and then sprinkled salt on them. WATCH them carefully in those last minutes as they will burn VERY quickly!

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NATASHAW1

Cooking Level: Intermediate

Living In: Brampton, Ontario, Canada

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Reviewed: Jul. 2, 2008

I loved these baked chips paired with Pico De Gallo. I'm currently doing weight watchers and these two make a very tasty, very low point snack!

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Angie P

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Reviewed: Jun. 15, 2008

Very nice technique. I didn't have lime juice, so I added "True Lime" to the dry seasonings (a powdered lime in tiny packets).

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QAEDON

Cooking Level: Expert

Home Town: Portland, Oregon, USA

Living In: The Dalles, Oregon, USA

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Reviewed: May 26, 2008

I've tried these with corn (which I prefer to use in all mexican dishes), but must confess the flour tortillas baked up the best and had the right crispness you would expect in a "chip". I cut them into triangles and spray with canola cooking spray. I then sprinkle kosher salt, chili powder and little bit of pepper on them and bake at 350 for about 8-10 mins. They crisp up they've a cooled a min or two, if you can wait that long! My family loves these better than store bought chips and they're healthier too!!

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dhalladay

Cooking Level: Intermediate

Home Town: San Bernardino, California, USA

Living In: Concord, North Carolina, USA

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Reviewed: May 24, 2008

I tired this recipe with cut up corn tortilla squares. The individual squares sometimes clump together while baking, but they're small to begin with so it didn't matter. Instaed of a mister, which I don't own, I put the oil in a palstic container, then added the tortillas and shook the container all round to coat. Then I dredged the chips in a paper bag with the spices and then baked them on a cookie sheet. Turned out just fine. I'm going to try the next batch with olive oil, as used in another review.

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marychris

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Reviewed: May 3, 2008

I used this recipe as I guide. I only had flour tortilla's, so that is what I used. We did two batches of these. One with cinnamon and sugar and the next only with salt as seasoning. They turned out great. My DH prefered these to the store bought.

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cookingirlz

Cooking Level: Intermediate

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Reviewed: Apr. 29, 2008

Yum. Love them hot right out of the oven. Didn't put too much oil on them though. Doesn't need it. I just lightly sprayed them with canola oil.

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Amy

Cooking Level: Intermediate

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Reviewed: Apr. 28, 2008

Excellent! I will be making these a lot this Summer!

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KERIS1172

Cooking Level: Intermediate

Home Town: Mentor, Ohio, USA

Living In: Hambden Township, Ohio, USA

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Reviewed: Apr. 15, 2008

OK...to start with, I didn't have corn tortillas, I had flour but I tried the recipe anyway. Just couldn't bring myself to throw out a package that had been in the fridge for a few weeks. At first, I didn't like the way they came out, but after a couple of days they got better! A little dry, but great with guacamole or nacho dip! Nice and sturdy. My husband bought me corn tortilla's...think he is giving me a hint to try it the right way next time? I will use corn tortilla's next time and I'm sure they will be better, though these weren't bad. I'll re-review when I use the corn tortilla's. hint...If you are going to use flour tortilla's, be sure to coat them really well with the oil as they soak it up pretty fast.

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msMary

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Reviewed: Mar. 30, 2008

i made half with the spice mixure and half with garlic salt. they came out a little crispy and hard. i might have overcooked them, but i did not like them very much.

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melissapie

Cooking Level: Intermediate

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Reviewed: Mar. 3, 2008

It was a terrible situation: Fresh from the farmer's market avocadoes and limes in a creamy guac. But, no chips! This recipe to the rescue! Brushed oil on with a pastry brush, sprinkled w/ coarse salt and cumin. Kept an eye on them in the oven. These are thick and hearty, like the chips I've had in Mexico. Better than the store.

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liberatedword

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Reviewed: Feb. 25, 2008

These were good. Much healthier then the store bought. Will make them again in a pinch. Thanks for the recipe.

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tfw78006

Cooking Level: Beginning

Home Town: San Antonio, Texas, USA

Living In: Boerne, Texas, USA

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Reviewed: Feb. 2, 2008

We usually get the bagged kind, but these worked in a pinch! My boyfriend liked them a lot. Used them for a crab dip at first. Had to bake longer than indicated at 350 degrees. My oven produced them well the second time around at 375 degrees at btw. 9-10 mins. Nice and crispy.

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Luna

Cooking Level: Beginning

Living In: White Lake, Michigan, USA

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Reviewed: Jan. 26, 2008

These were the bomb i love these and they taste so much better than store bought and they are healthier the only thing i changed was i used olive oil they were amazing!!!

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