If you love Doritos, this is an easy way to make them at home without frying. Using a zip-top plastic bag is the easiest way to get the chips evenly coated with the seasoning mixture, which you can also use in meat fillings for tacos or stir into sour cream to make a cheesy dip.
Nacho Cheese Tortilla Chips
Hands-on time: 30 min. Total time: 2 hr. 15 min.
• 1/2 cup nacho seasoning
• 1 teaspoon salt
• 1 teaspoon sugar
• 3/4 teaspoon onion powder
• 1/2 teaspoon garlic powder
• 1/2 teaspoon smoked paprika
• 1/8 teaspoon dry mustard
• 1/8 teaspoon ground red pepper
• 40 (6-inch) yellow corn tortillas
• 1/3 cup canola oil
• Cooking spray
1. Preheat oven to 350°.
2. Combine first 8 ingredients in a bowl. Reserve half of nacho seasoning mixture (about 1/3 cup) in bowl; spoon remaining cheese mixture into an airtight container, and store for another use.
3. Brush both sides of tortillas with oil. Layer 5 tortillas in a stack on a cutting board. Cut stack into 6 wedges, creating 30 triangles. Repeat procedure with remaining tortillas. Arrange 30 triangles on a baking sheet coated with cooking spray (cover remaining wedges to keep from drying).
4. Bake at 350° for 7 minutes; turn chips over, and bake an additional 7 minutes or until edges begin to curl and chips are lightly browned and crisp.
5. Transfer chips to a large heavy-duty zip-top plastic bag. Sprinkle with 2 teaspoons reserved nacho seasoning mixture; seal bag. Shake bag to coat. Transfer chips to a wire rack. Cool completely. Repeat procedure with remaining triangles and remaining reserved nacho seasoning mixture.
Note: Store these chips in an airtight container or zip-top plastic bag at room temperature for up to 3 days. Recrisp them in a 325° oven for 5 minutes, if necessary.
Serves 24 (serving size: 10 chips)
CALORIES 125; FAT 4.3g (sat 0.4g, mono 2.3g, poly 1.5g); PROTEIN 2g; CARB 18g; FIBER 3g; CHOL 0mg; IRON 1mg; SODIUM 217mg; CALC 33mg
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