Say goodbye to greasy, store-bought chips and hello to your new favorite snack! These homemade baked blue corn tortilla chips are unbelievably easy to whip up and pack a smoky, spicy punch that’s completely addictive. They’re crispy, flavorful, and made with whole-grain ingredients you can feel good about. Perfect for movie night, game day, or just satisfying that crunchy craving, they’ll have everyone reaching for more!
Ingredients
• 8 whole grain blue corn tortillas, 6-inch diameter
• Cooking spray
• For the Spice Coating
• ½ tsp / 2.5 ml nutritional yeast
• ¼ tsp / 1.25 ml smoked paprika
• ¼ tsp / 1.25 ml sweet paprika
• ¼ tsp / 1.25 ml Mexican chili powder
• 1 pinch onion powder
• 1 pinch cayenne pepper, or to taste
• 1 pinch sea salt
Instructions
1. Preheat your oven to 350°F / 175°C.
2. In a small bowl, mix all the Spice Coating together until well combined. If your nutritional yeast has large flakes, grind it into a fine powder first for better adhesion.
3. Cut each tortilla into six triangular wedges.
4. Arrange the wedges in a single layer on a large baking sheet. It’s okay if they overlap slightly, but for maximum crispiness, try to keep them separated.
5. Lightly spray the tortilla wedges with cooking spray.
6. Sprinkle the Spice Coating evenly over the wedges.
7. Bake for 10 to 12 minutes, or until the chips are crisp and the edges are lightly browned.
8. Let cool slightly before serving with your favorite dips like guacamole or hummus.
Nutritional Information
• Serving Size: 6 chips
• Calories: 91
• Protein: 1 g
• Carbohydrates: 12 g
• Total Fat: 4 g
• Saturated Fat: 0.3 g
• Trans Fat: 0 g
• Fiber: 2 g
• Sodium: 108 mg
• Cholesterol: 0 mg
Pro Tips
• For the most even coating, grind large-flake nutritional yeast into a fine powder using a mortar and pestle or the back of a spoon.
• For extra crispy chips, arrange the tortilla wedges in a single, non-overlapping layer. Use two baking sheets if necessary.
• To ensure this recipe is completely gluten-free, double-check that your corn tortillas and nutritional yeast are certified GF.
• Store completely cooled chips in an airtight container at room temperature for up to 3 days to maintain their crunch.
FAQ
Q: Is nutritional yeast required for this recipe
A: No, it’s not required but highly recommended for its cheesy, savory flavor. If you don’t have it, the chips will still be delicious with the other spices. You can add a pinch of garlic powder as a substitute for an extra savory note.
Q: How do I make sure these chips are 100% gluten-free
A: To ensure this recipe is completely gluten-free, use corn tortillas that are explicitly labeled ‘certified gluten-free’ to avoid any cross-contamination from wheat. Also, double-check that your brand of nutritional yeast is certified gluten-free.
Q: What are some good vegetarian dips for these chips
A: These smoky chips are incredibly versatile! For a classic pairing, serve them with guacamole or a fresh pico de gallo. For a protein boost, try them with black bean dip or hummus. A creamy cashew queso would also be a fantastic vegan option.
Q: How can I store these homemade chips to keep them crispy
A: The secret to long-lasting crunch is to let the chips cool completely on the baking sheet after they come out of the oven. Once they are at room temperature, store them in an airtight container or sealed bag for up to 3 days.
