Ingredients
Equipment
Instructions
- Heat the oven to 360°F (about 180°C). Line a baking sheet with parchment rated for that temperature.
- Cut each tortilla into 6–8 wedges, making 24–32 chips.
- Transfer them to a medium bowl, add the oil, and toss well to evenly coat.
- Mix the chili powder, smoked paprika, garlic powder, salt, and nutritional yeast in a small bowl. Sprinkle over the oiled tortilla wedges and toss gently to coat.
- Arrange in one layer without overlapping. Bake for about 15 minutes, turning halfway through. Start checking at 10 minutes and remove pieces as they turn lightly golden and dry; thin tortillas may finish sooner.
- Cool completely in a single layer, about 10 minutes. The chips become crisper as they cool. Serve once cool.
Notes
Makes 24–32 chips, depending on how the tortillas are cut, or about four small snack portions. Use nutritional yeast, not baking yeast. This is a homemade snack inspired by seasoned tortilla chips, not an official brand recipe. Timing varies with tortilla thickness.
