I love the occasional snack of nacho cheese chips, most people do, I just hate the slowly growing price and shrinking bag size. So recently I decided to figure out how to make them myself. Now if I could just figure out how to stop eating them!
Full time 30 minutes (plus cooling)
Makes 4 portions
4 flour tortillas (large for a nice size chip)
8 corn tortillas (small, for now tradition flavor)
1/3 cup grated Parmesan cheese
2-3 tbsp vegetable oil
2 tsp chilli powder
2 tsp paprika
1/2 tsp salt
Preheat oven to 350'.
Lay out tortillas and brush with vegetable oil to evenly coat.
Slice tortillas into 6 wedges each (if you pile them back up it goes faster).
Move wedged into a mixing bowl.
In a small bowl combine cheese, chilli powder, paprika, and salt. Make sure there are no clumps of cheese.
Add 3/4 of seasoning blend into bowl with tortillas, reserving the remaining seasoning blend.
Gently finger toss tortillas to coat evenly (a gloved hand works much better for clean up).
Lay coated tortillas out on baking sheet.
Are you wondering about that reserved seasoning? As you lay them out make sure to check both sides for bald spots, they sometimes like to stick together, like this...
Use the reserve to dust over the bald spots before moving them to baking sheet.
Bake for 15-20 minutes or until nice and crisp.
Let them cool on baking sheet at least five minutes before eating.