Reviewed: May 24, 2012

Average recipe. The amount of spice/olive oil mix seemed too much for just two tortillas. Even with the heavy amount of mix, they were more bland than I had hoped.

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Reviewed: Mar. 9, 2012

To make these fit into our mexican-themed dinner night, I switched out the dill weed for cumin (I did cut it back to a teaspoon) and I added chili powder. I served them with homemade pico de gallo. Tasty!

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Sarah Jo

Cooking Level: Expert

Home Town: Seattle, Washington, USA

Living In: Belle Vernon, Pennsylvania, USA

Reviewed: Feb. 19, 2012

This was a great quick thing to make. Really not that long to make. I had to sub mediterranean herb spice mix instead of the dill weed. Turned out ok. I cant wait to try it will the dill. Went great with salsa!

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Robert

Cooking Level: Beginning

Reviewed: Apr. 27, 2011

This was a pretty addictive snack - I made it and ate the whole batch within 30 minutes. It's not so much the flavor (I thought dill was an unusual choice here), so much as the "mouthfeel". I made it exactly as written, cutting the tortillas into eighths with a pizza cutter and baking them for the full 10 minutes. They came out slightly browned and quite (but not too) crunchy. They were definitely better when still warm, and got a little boring when cold. I'll be making this again soon, since I have lots of tortillas and dried dill weed on hand that I need to use up.

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SPOOTY

Cooking Level: Intermediate

Reviewed: Apr. 13, 2011

These are so easy and so good! Plus they're much healthier for you than frying. I cut these with a pizza cutter to make them uniform. Instead of oil, I just sprayed them with olive oil flavored Pam, squeezed fresh lime juice over top then sprinkled the spices over them. I added also added a bit of salt. I baked these at 350 for 8 minutes turned them and baked for another 7 minutes. Everyone's oven is different so you may want to experiment with your first batch. These went great with fresh salsa and guacamole.

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Jillian

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Cooking Level: Expert

Living In: Allentown, Pennsylvania, USA

Reviewed: Jan. 2, 2011

Pretty good, but better with ranch dressing or hummus as a dip.

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KALBERRY

Reviewed: Apr. 13, 2010

These are fun to make & yummy, but the spices either need to be divided by four, or use eight tortillas, because in real life the herb mixture is way more dense than in the picture. I followed the recipe exactly and the chips were coated with herbs. 2nd time, I halved them and husband thought they were still too much (they still looked like a LOT, I'm talking dark green, not like the picture). I will make these again but cut the herbs by four this time. But, they are fun to make!

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Jessica

Reviewed: Apr. 12, 2010

Very Good. I did end up adding some sea salt to them. Next time I will utilize my new herb garden and try these with fresh herbs. I made one batch and 10 minutes later had to make another one. Everyone liked them (even the kids) Great Snack. Thanks!

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My4boys

Cooking Level: Intermediate

Living In: Augusta, Georgia, USA

Reviewed: Apr. 7, 2010

Simple recipe, just found that it is lacking something. Maybe a little lime juice would help. I have used a similar recipe off this site and if I am honest I would prefer it.

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apple.strudel

Cooking Level: Intermediate

Home Town: Bakewell, Derbyshire, England, U.K.

Living In: Naperville, Illinois, USA

Reviewed: Mar. 25, 2010

I don't mind dill weed, but this just did not work for me. I did use corn instead of flour tortillas, but that's because I prefer my tacos with corn tortillas and I didn't want to run back to the store when I had the rest of the ingredients already on hand. So this rating is based upon the flavor and not my choice of tortilla...Cooked them for 12 min and they came out golden brown, looked great, texture wasn't there. I will keep searching though for tortilla chip recipes

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