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READY IN 10 mins

Triangular Delights

Read Reviews (23)

"Tortilla wedges are seasoned and then baked until crispy. These are a great healthy snack when you're having a movie night or just relaxing!" — thats_hot

Ingredients Edit and Save

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Types of Cooking Oil

Measuring All-Purpose Flour

Original recipe makes 4 servings Change Servings

1 tablespoon dried dill weed
1 1/2 teaspoons garlic powder
1 1/2 teaspoons dried oregano

1/4 teaspoon paprika
3 tablespoons olive oil
2 (10 inch) flour tortillas

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Directions

Preheat the oven to 350 degrees F (175 degrees C).
In a small bowl, stir together the dill, garlic powder, oregano, paprika and olive oil. Brush onto one side of each tortilla. Use a pizza cutter, knife, or even scissors to cut the tortillas into wedges. Place the wedges on a baking sheet.
Bake in the preheated oven until lightly toasted, 5 to 10 minutes.

Kitchen-Friendly View

PREP 5 mins
COOK 5 mins
READY IN 10 mins

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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!

—Sarah Jo

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Most Helpful Critical Review

Mar 26, 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

—KiwiOz0708

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25 Ratings

Apr 14, 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.

—Jillian

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Mar 09, 2009

Wow I wasn't really expecting much from this recipe so it was shocking how good this salt free recipe really was. I was afraid it would be over seasoned but it was totally spot on! I make these quite a bit healthier by using just 1 tbs oil to have the spices form sort of a paste and spraying my tortilla's with Pam fat free olive oil spray before applying my seasoning paste. It spreads well and will still crisp up nicely yet make it so much healthier for you. When you bake please note that you have to watch them closely you have about 45 seconds from perfectly done until browned and over done. After making these for 4 or 5 days in a row I'm had to thow out 3 tray's because I didnt watch them closely. They should be crisp coming out and golden, if the bend a little they are under done and they will not harden more upon standing. It covered 2 1/2 10 inch tortilla's. I served this with crab dip for this site and cut smaller triangles. I cant wait to make them again! These would be a great substitute for croutons on a salad. I now have a reason to keep tortilla's on hand. Terrific guilt free snack enjoyed by kids and grown up alike. Much better than tostitos.

—Muffin Mom N Garlic Girl

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Mar 09, 2009

YUMMY!!! I always have trouble finding recipes for which i have the right ingredients, so this was a big hit. To make a long story short, i always end up substituting something for something that really shouldn't be in there. I was thrilled that i had all of the ingredients. One thing that I did wrong was that i cut the tortillas before brushing them, it would have gone a lot faster if I had brushed first .These were crispy, yummy, and utterly amazing! When i popped them out of the oven, the whole family came running to see what the spicy, aromatic, delicious smell wafting out of the kitchen was. Sure enough, everyone loved it!

—AnPan

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May 31, 2008

These are good, but take at least 10 min to get crispy--perhaps a bit longer. I put mine in for 10 min and some were still a bit chewy, especially in the middle. I also ended up using 4 tortillas, not 2, but I suppose I may have smaller tortillas than called for. I like the combo of flavors. I thought when making it that it calls for a lot of dill, but since I like dill I didn't worry about it. A little different than purchased brands, and takes a little time, but delicious. Thanks for a treat!

—pomplemousse

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Apr 20, 2009

Great! I had package of whole wheat tortillas in the freezer for over a year and finally found a use for them!! I used white truffle oil and did add a little salt to the spice mixture! Went fabulously with my homemade chicken soup! Thanks!

—Menwith Hill'er Back Home !!

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Jan 03, 2011

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

—KALBERRY

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Nutrition

Calories
206 kcal
10%

Carbohydrates
19.6 g
6%

Cholesterol
0 mg
0%

Fat
13 g
20%

Fiber
1.6 g
6%

Protein
3.3 g
7%

Sodium
225 mg
9%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Triangular Delights

Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories: 206
Calories from Fat: 117

% Daily Value *
Total Fat 13g 20 %
Saturated Fat 2.1g 10 %
Cholesterol 0mg 0 %
Sodium 225mg 9 %
Potassium 104mg 3 %
Total Carbohydrates 19.6g 6 %
Dietary Fiber 1.6g 6 %
Protein 3.3g 7 %
** Sugars 1g
Vitamin A 3 %
Vitamin C 2 %
Calcium 9 %
Iron 19 %
Thiamin 20 %
Niacin 15 %
Vitamin B6 5 %
Magnesium 5 %
** Folate 21 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.