Herbed Tortilla Chips Trial: Gluten-free, Dairy-free, Nut-free
With all the chaos from getting settled back in after our vacation, it was a struggle for me to settle on one recipe to try for today’s post. I finally decided to do Herbed Tortilla Chips from Taste of Home as a side to spaghetti, since Joseph turns his nose up at gluten-free garlic bread I’ve made him before.
I really just winged this recipe from memory, instead of looking up what exact amounts were. To make it safe for Joseph, I omitted the cheese and used corn tortillas.
Brush each tortilla with about 1 teaspoon of canola oil. Sprinkle with desired spices. In this picture, the one on the left has about 1/4 teaspoon of garlic salt, and the one on the right has about 1/2 teaspoon of italian seasoning.
Using a pizza slicer, cut each tortilla into slices.
Spread chips in one layer on a cooking sheet, and bake at 350 degrees Fahrenheit for 15 minutes, or until the chips turn golden brown on the edges. The third tortilla I did had both garlic salt and italian seasoning.
Herbed Tortilla Chips
Adapted from Taste of Home
Gluten-free, Dairy-free, Nut-free
- 3 corn tortillas
- 3 teaspoons canola oil
- garlic salt
- italian seasoning
Brush the tortillas with canola oil, and sprinkle with desired amount of spices. Cut tortillas into wedges. Spread the wedges in a single layer on a cookie sheet. Bake at 350 degrees Fahrenheit for 15 minutes, or until edges turn golden. Let cool and serve.
Makes 3 servings
What I Thought
These chips ended up chewy in the middle. If I had followed the original instructions (higher temperature for shorter time) I suspect it would have ended up better. Also, I couldn’t really taste the garlic salt at all. All the chips needed more salt. Joseph ate some, but he was more interested in eating as many spaghetti noodles as he could. My husband couldn’t get past the chewiness. My daughter ate a couple of chips, but afterwards just wanted noodles.