Reviewed: Oct. 15, 2005

YUM!!! These were a nice change from store bought tortilla chips, and so much healthier! I used whole wheat flour tortillas, so some of the thick parts took a while longer to get crispy. I left out the cumin, and they still tasted great. I dipped them into guacamole, but next time I think hummus would be a good compliment!

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LHeather56

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Reviewed: Sep. 6, 2005

i only baked them for 13 minutes, but in the end, it still came out slightly burnt, and was very dry. i had to throw them away.

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JUICIEST

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Reviewed: Mar. 21, 2005

YUM YUM. I stored mine in a ziplock, and they were actually better the next day! They were less chewy, and more crisp! These are SO easy! Lots of fun. I'll make them again, I'm sure.

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PHEOBS

Cooking Level: Expert

Living In: Fountain Hills, Arizona, USA

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Reviewed: Nov. 1, 2004

I won't make these again,they came out either to crunchy or too chewy

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autumnrose

Cooking Level: Expert

Home Town: Estherville, Iowa, USA

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Reviewed: Sep. 29, 2004

These were pretty good. I bet they would have been delicious with salsa, although we were out of it. I've made a similar recipe before, sprinkling parmesan on the tortillas instead to good effect. I just didn't find this particular recipe to be incredibly flavourful, but they were still pretty tasty.

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iheartnitz

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Reviewed: Jun. 9, 2004

Used Olive Oil, took a few batches to get cooking time just right but time is pretty correct for 6 inch corn tortillas. If you mix spices in oil mixture spreads more evenly instead of "sprinkling" on. Tried with flour tortillas, need to cut cook time in half!

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MONKEYHANGTIME

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Reviewed: Apr. 25, 2004

Very good but only cook as needed they do not stay real crunchy.

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3kidstofeedandahusband2

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Reviewed: Feb. 7, 2004

Im not quiet sure what I did wrong. I followed all the directions, and brushed on the ingredients. I cooked them the suggest amount of time, without burning them. They turned out VERY hard, and burnt tasting. I had to throw these out. I just wish I knew what I did wrong! Sorry,

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MBCHEERS99

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Reviewed: Jan. 18, 2004

I didn't have a mister, so I put the oil mixture on a plate and sort of bathed the tortillas before quartering them with scissors and laying them on the baking sheet. I think they were better(though fattier) this way, because the ones toward the end of the batch were not nearly as good as the ones from the beginning, because they got much less oil on them. Also, the spice mix was very good, but next time, I may try plain salt on them. Thanks for the recipe--I have a freezer full of corn tortillas that are going to get "the treatment!"

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MMURKA

Cooking Level: Intermediate

Home Town: Scottville, Michigan, USA

Living In: Milwaukee, Wisconsin, USA

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Reviewed: Jan. 8, 2004

I made these for a party, they went great with the dip, they seem to take a lot longer to bake than suggested though.

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CHARITYBOO

Cooking Level: Expert

Home Town: Oshkosh, Wisconsin, USA

Living In: Beaverton, Oregon, USA

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Reviewed: May 19, 2003

A fun piece to bring to parties--- really easy to burn

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MARIE HALE

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Reviewed: May 16, 2003

I got a mister just for this recipe it is so good. We loved them and so did our company!!

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DECAR48

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Reviewed: May 9, 2003

i didnt have a mister, so i just lightly coated the tortillas in olive oil and lime juice, and they were the most flaverful chips ive ever had. be careful to make sure they dont burn! mine almost did.

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CHEF LIS

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Reviewed: May 8, 2003

These are GREAT!! Better than any bagged chips. I cut the tortillas with scissors, then mixed the oil and chili powder (I don't like cumin) and salt in a bowl. Added the cut tortillas to the bowl a few at a time to cover in oil, then baked in a 350 convection for about 15 minutes. Delish! Thanks

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Debsdolls

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Reviewed: Apr. 13, 2003

These were okay. I did not have cumin, and so did not use it. That may have made a huge difference in taste, I'm not sure (I'm not really familiar with cumin). The baking times varied with each batch, but that was probably due to my oven more than anything else. I do not prefer these to store-bought chips, but they were okay.

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COOKIN LADY

Cooking Level: Expert

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Reviewed: Apr. 7, 2003

These are great! I used less oil and used a pastry brush to apply to torillas. Omitted cumin and only used chili powder. I've made quite a few batches of these and they go fast! Do make sure that you watch them so they don't burn. Thanks for the recipe!

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LAUREN007

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Reviewed: Mar. 28, 2003

for those who like to watch their oil/fat intake, these are great...with your first batch, check often towards the end of the recommended baking time so that you get them to the crispness that suits you and your oven...kept in an airtight bag, these were still good the next day...

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JUST4FRNDZ

Cooking Level: Expert

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Reviewed: Jan. 14, 2003

Taste just like the ones at El Toritos! But I deepfried instead of baked which is probably not as healthy. I love them and everyone who comes over requests them now along with my homemade salsa that I also got from All Recipes.

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