Reviewed: Jun. 16, 2013

Very easy!! Now I know what Cumin is..that wonderful aroma of Mex. food..I used Pita Bread.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Anita

Cooking Level: Intermediate

Home Town: Toledo, Ohio, USA

Living In: Fort Myers, Florida, USA

Reviewed: Jun. 10, 2013

Burnt, burnt, burnt. Pans were brand spanking new. Didn't matter.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

dalaurya

Cooking Level: Intermediate

Reviewed: May 3, 2013

This was a pleasant surprise. So easy and so good! Didn't use the lime juice; just brushed with olive oil and followed the rest of the recipe as written. Served with homemade guacamole and lentil tacos (another fantastic AR recipe). Thank you!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

SOUP LOVER

Cooking Level: Intermediate

Reviewed: Apr. 23, 2013

My husband and I made these this weekend. So good!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

maryt

Reviewed: Apr. 14, 2013

Just tried these. I read all the comments first and here is what I did. I brushed olive oil only (had no lime juice) on each flour tortilla and stacked them. I cut them into quarters and put them in a plastic bag. I used sea salt only as a seasoning to see what they tasted like plain, and shook them up. I arranged them on a baking sheet, sprayed with non stick spray, in a single layer not touching each other (made 2 batches). I baked them for 7 minutes at 350 and turned over when they just began to brown. I watched carefully and baked until the other side began to just turn brown (about 5 minutes more in my hot oven). Let cool.I used them with my homemade bean salsa and I really liked them. Stored in a plastic bag. I am going to try some with the seasonings suggested too!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Hapygrl

Cooking Level: Intermediate

Reviewed: Mar. 24, 2013

These were great. I misted with olive oil, then salted. Using kitchen shears I cut each tortilla into 6 wedges before baking. Served with enchalata soup.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

Sadie2007

Reviewed: Feb. 23, 2013

Wow! Made this with homemade organic tortillas. Had to bake a little longer because the tortillas were thicker than store bought. Brushed olive oil and sprinkled salt. Served with homemade hummus, huge hit! These will go into our regular rotation. So much cheaper than store bought chips, and I know what's in them :) Thanks for this simple recipe of a family favorite.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Amee

Reviewed: Nov. 11, 2012

These were really good. I just dipped each chip in the lime/oil mixture instead and it worked fine. They get really crispy and flavorful. I think I'm gonna start making them like this all the time instead of frying them like I had been.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

sweetpotata

Living In: Saint Paul, Minnesota, USA

Reviewed: Nov. 6, 2012

I haven't made this yet, but I am going to try it with low carb tortillas. It should bring the carb count down to 6 net carbs for one whole tortilla. Can't wait!! - I will be able to give a more accurate rating at that time.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

lindak

Reviewed: Oct. 21, 2012

I have been making home made tortilla chips in the oven for over 25 years, they taste great and are more healthy than cooking in all that oil. I spray mine with pam, then sprinkle with salt, garlic powder and a little paprika then bake.

Was this review helpful? [ YES ]
8 users found this review helpful