Well, I am gonna keep this intro real quick and crisp. Coz it takes more time to write the recipe (if there was any needed) than to bake it. Can be used on unsuspecting and no-prior-announcement kind of guests. Or on kids who eat these by the batches and still want more.
Point is , I had a whole batch of whole wheat tortillas going to expire and I needed some quick fix solutions. Kiddo offered to help me, as long as I was taking pics of her nimble hands doing the prep and post it on the blog (kids !!!! J)
So, presenting a quick snack – Baked tortilla chips with guacamole,salsa & sour cream.
End to end in 10 mins flat. Life doesn’t get any better than this.
Baking Marathon Day 13 : Baked Tortilla chips with Guacamole and Salsa
Recipe type : Finger food
Cuisine : Mexican
Serves : 2 (you can easily double or triple this recipe)
Spice level – medium to high (adjust to taste)
Prep time: 5 mins | Bake time : 8 mins (per batch)
- Wholewheat tortillas – 2 large
- Flavouring : Olive oil, red chilli powder, salt, garam masala (we love indian flavours), red chilli flakes, honey (1 tsp)
- Preheat oven to 160 deg C. Prepare a mix of all the flavouring stuff (you can practically use anything you fancy – it would still taste good). With a brush, spread the flavouring on the tortilla.
- With a pizza cutter or a sharp knife, cut out sectors of any size you need (smaller prices are quick to bake (and burn) and large pieces would take ½ min more, so don’t mix the sizes)
- Place the seasoned tortillas on a lined sheet. Bake for 6-8 mins (first batch took 9 mins, and then it was quicker after that – I actually forgot how many batches I made and finally declared the kitchen closed)
- Keep hovering near the oven all the time if you need non-burnt chips
- Meanwhile take out the prepared salsa and guacamole out of the freezer. Assemble and serve immediately.