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Tortilla Herb Chips

6/23/2014

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I am a huge fan of repurposing common household items, like turning empty peanut butter jars into planters or using chopsticks to hold up my hair. The same goes for food: I try to use one common ingredient in lots of different recipes. Tortillas are always in a good supply at my house, even though my family doesn't eat them very often. This leaves them for use in recipes like this one.
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I have always used tortilla chips as last-minute hummus-dipping chips. But my new favorite use for tortillas is definitely this recipe. I love the olive oil flavor combined with the thyme, right before the spice from the pepper flakes kicks in.
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Plus, the light and fluffy nature of baked tortillas makes this the perfect summertime snack. I enjoyed my most recent batch while sitting out in my backyard.
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Tortilla Herb Chips
Ingredients: 
  • 2 medium-sized flour tortillas
  • 4 tablespoons of olive oil
  • 1 teaspoon of dried pepper flakes
  • 2 teaspoons of dried thyme
  • 1 teaspoon of sea salt


Directions: 
  1. Preheat your oven to 300˚F.
  2. Cut up the tortillas into rectangles.
  3. In a tiny bowl, combine the oil, the pepper flakes, the thyme and the salt.
  4. Dip each rectangle of tortilla into the oil mixture before placing it on a baking sheet.
  5. Bake the chips for 10-12 minutes, or until they start to turn a bit golden.
  6. Remove the baking sheet from the oven and let the chips cool for 20 minutes. As they cool down, they become more crispy.
  7. Enjoy!
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I hope you're all having a great summer, and thanks for reading! ;)
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     I'm Felicity, college junior who thinks about cooking vegan foods a lot more often than I actually cook (which is pretty much never because it's either a dining hall or microwave noodles for me).

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