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.

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Prep Time 15

Cook Time 20

Total Time 35

Course: Snack

Ingredients Equipment Method Notes

Ingredients

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
Pinch chili powder optional, for a little heat

Equipment

- Oven
Baking Sheets
- Parchment Paper
Sharp Knife or Pizza Cutter
Small Bowl
Large Bowl
Tongs or Spatula
Airtight container

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.

Notes

To store, allow to cool completely and place in an airtight container for up to 3-4 days. Reheat at 300°F (150°C) for 3-5 minutes if they lose crispness. Can be frozen for up to 1-2 months.