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.
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.
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.
Tortilla Herb Chips
- 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
- Preheat your oven to 300˚F.
- Cut up the tortillas into rectangles.
- In a tiny bowl, combine the oil, the pepper flakes, the thyme and the salt.
- Dip each rectangle of tortilla into the oil mixture before placing it on a baking sheet.
- Bake the chips for 10-12 minutes, or until they start to turn a bit golden.
- Remove the baking sheet from the oven and let the chips cool for 20 minutes. As they cool down, they become more crispy.
I hope you're all having a great summer, and thanks for reading! ;)