It’s time to elevate your snacking with these amazing Daniel Fast Oven-Baked Tortilla Chips! This recipe is your go-to for a wholesome, delicious, and guilt-free alternative to fried chips, perfect for anyone following the Daniel Fast or simply looking for a healthier snack.
Key Ingredients for Daniel Fast Oven-Baked Tortilla Chips
- 6-8 Whole wheat tortillas (check ingredients to ensure they are Daniel Fast compliant – typically water, flour, salt, and no added sugars or fats)
- 2 tablespoons Olive oil or avocado oil (use sparingly and ensure it’s within Daniel Fast guidelines if strictly adhering)
- 1 teaspoon Garlic powder
- ½ teaspoon Onion powder
- ½ teaspoon Smoked paprika
- ¼ teaspoon Sea salt (or to taste)
- Optional: Pinch of chili powder for a little heat
How to Make Daniel Fast Oven-Baked Tortilla Chips
Whip up a batch of these incredibly simple yet satisfying Daniel Fast Oven-Baked Tortilla Chips in under 30 minutes! This recipe proves that healthy eating can be both delicious and unbelievably easy, offering a wonderfully crispy texture and subtle savory flavor that’s perfect for dipping or enjoying on their own.
Step-by-Step Instructions
- Preheat Your Oven and Prepare Your Baking Sheets: Begin by preheating your oven to 375°F (190°C). Line two large baking sheets with parchment paper for easy cleanup and to prevent sticking.
- Prepare the Tortillas: Stack a few tortillas at a time and use a sharp knife or a pizza cutter to slice them into wedges, similar to how you would cut a pizza. Aim for wedges that are roughly 6-8 pieces per tortilla, depending on the size of your tortillas and your desired chip size.
- Create the Seasoning Mixture: In a small bowl, whisk together the olive oil (or chosen oil), garlic powder, onion powder, smoked paprika, sea salt, and optional chili powder. Ensure the seasonings are well distributed throughout the oil.
- Coat the Tortilla Wedges: Place the tortilla wedges in a large bowl. Drizzle the seasoned oil mixture over the wedges. Gently toss the wedges with your hands or a spatula until each piece is lightly and evenly coated. Be sure to get into all the nooks and crannies for maximum flavor.
- Arrange on Baking Sheets: Spread the coated tortilla wedges in a single layer on the prepared baking sheets. It’s crucial to avoid overcrowding the pans, as this will prevent the chips from becoming crispy and may cause them to steam rather than bake. Use multiple baking sheets if necessary.
- Bake Until Crispy: Place the baking sheets in the preheated oven. Bake for 8-12 minutes, carefully watching the chips. The baking time will vary depending on your oven and the thickness of your tortillas.
- Flip and Bake Again: After about 8-12 minutes, carefully remove the baking sheets from the oven. Using tongs or a spatula, flip each tortilla wedge to expose the other side to the heat.
- Continue Baking: Return the baking sheets to the oven and bake for another 5-8 minutes, or until the chips are golden brown and nicely crisped. Keep a close eye on them during this second baking phase, as they can go from perfectly crisp to burnt very quickly.
- Cool and Serve: Once golden and crisp, remove the baking sheets from the oven. Let the Daniel Fast Oven-Baked Tortilla Chips cool directly on the baking sheets for a few minutes. They will continue to crisp up as they cool. Serve warm or at room temperature.
Why You’ll Love This Daniel Fast Oven-Baked Tortilla Chips
You’re going to adore these Daniel Fast Oven-Baked Tortilla Chips for their incredible versatility and satisfying crunch, a welcome departure from their fried counterparts. They are a fantastic canvas for an array of flavorful dips and salsas, making them a star snack for any occasion. The cost savings of making these at home are substantial compared to store-bought healthy chip options, offering a budget-friendly way to enjoy a wholesome treat.
These chips are not only incredibly easy to make but also allow you to control every ingredient, ensuring they align perfectly with your Daniel Fast journey or dietary needs. Imagine dipping these perfectly seasoned, oven-baked chips into your favorite fresh salsa or guacamole – the possibilities are endless! Don’t miss out on this simple yet delightful recipe that’s sure to become a staple in your kitchen.
Storing and Reheating Tips
To store your delicious Daniel Fast Oven-Baked Tortilla Chips, allow them to cool completely before transferring them to an airtight container. They will stay fresh at room temperature for up to 3-4 days. Ensure the container is truly airtight to maintain their crispiness.
If you notice they’ve lost a bit of their crunch over time, you can briefly reheat them in a single layer on a baking sheet in a preheated oven at 300°F (150°C) for 3-5 minutes, or until they are crisp again. Freezing is also an option for longer storage; simply place completely cooled chips into freezer-safe bags or containers, removing as much air as possible, and they can be stored for up to 1-2 months. Thaw them at room temperature before reheating if desired.
Final Thoughts
These Daniel Fast Oven-Baked Tortilla Chips are a simple yet incredibly rewarding addition to any healthy eating plan. Give this flavor-packed, guilt-free recipe a try – you won’t be disappointed with the satisfying crunch!
try also :
- Lentil and Sweet Potato Salad
- Cranberry Brie Bites
- Crispy Sweet Potato Bites
- Matcha Cake Recipe
- find more in Pinterest
Daniel Fast Oven-Baked Tortilla Chips
Ingredients
Equipment
Method
- Preheat your oven to 375°F (190°C). Line two large baking sheets with parchment paper for easy cleanup and to prevent sticking.
- Stack a few tortillas at a time and use a sharp knife or a pizza cutter to slice them into wedges, similar to how you would cut a pizza. Aim for wedges that are roughly 6-8 pieces per tortilla, depending on the size of your tortillas and your desired chip size.6-8 whole wheat tortillas
- In a small bowl, whisk together the olive oil (or chosen oil), garlic powder, onion powder, smoked paprika, sea salt, and optional chili powder. Ensure the seasonings are well distributed throughout the oil.2 tablespoons olive oil or avocado oil, 1 teaspoon garlic powder, ½ teaspoon onion powder, ½ teaspoon smoked paprika, ¼ teaspoon sea salt, Pinch chili powder
- Place the tortilla wedges in a large bowl. Drizzle the seasoned oil mixture over the wedges. Gently toss the wedges with your hands or a spatula until each piece is lightly and evenly coated. Be sure to get into all the nooks and crannies for maximum flavor.6-8 whole wheat tortillas
- Spread the coated tortilla wedges in a single layer on the prepared baking sheets. It’s crucial to avoid overcrowding the pans, as this will prevent the chips from becoming crispy and may cause them to steam rather than bake. Use multiple baking sheets if necessary.
- Place the baking sheets in the preheated oven. Bake for 8-12 minutes, carefully watching the chips. The baking time will vary depending on your oven and the thickness of your tortillas.
- After about 8-12 minutes, carefully remove the baking sheets from the oven. Using tongs or a spatula, flip each tortilla wedge to expose the other side to the heat.
- Return the baking sheets to the oven and bake for another 5-8 minutes, or until the chips are golden brown and nicely crisped. Keep a close eye on them during this second baking phase, as they can go from perfectly crisp to burnt very quickly.
- Once golden and crisp, remove the baking sheets from the oven. Let the Daniel Fast Oven-Baked Tortilla Chips cool directly on the baking sheets for a few minutes. They will continue to crisp up as they cool. Serve warm or at room temperature.