Tortilla / Pita Chips

 3
Flavours to try

NACHO "CHEESE",
SPICY TACO
&
RANCH

Store chips in an air tight container for a couple days but I doubt they'll last
​that long. 

INGREDIENTS

• 6 corn tortillas (make sure that these are on the thinner side--if not they will be crispy along the edges but a little chewier in the middle) Can also use pita bread but break apart. Thinner is better!
• 1 Tbsp. olive oil
• Seasoning of choice 

INSTRUCTIONS

1. Preheat your oven to 350 degrees. Line your baking sheet with a piece of parchment paper.
2. Place your tortillas on top of each other. Cut into 8 pie slices.
3. In a medium-sized bowl place the "chips" inside and drizzle the olive oil over them until each side and piece is nicely covered.
4. Coat each chip with seasoning of choice by sprinkling the seasoning with a spoon over it, making sure that both sides are perfectly coated.
5. Place on the baking sheet and bake for 12-15 minutes, rotating your pan at the 7 minute mark. You want the edges to be lightly browned but keep your eye on burning during the last 2 minutes.
6. Allow to cool before thoroughly enjoying.

3 SEASONINGS
​
Nacho, Spicy or Ranch

Nacho “Cheese” Seasoning:

• 1/4 c. nutritional yeast
• 2 tsp. paprika
• 1 tsp. chili powder
• 1 tsp. onion powder​

Spicy Taco Seasoning:

• 1/4 c. nutritional yeast
• 2 tsp. chili powder
• 2 tsp. onion powder
• 1 tsp. smoked paprika
• 1 tsp. garlic powder​
• 1/2 tsp. cumin
• 1/2 tsp. coriander

Cool Ranch Seasoning:

• 1/4 c. nutritional yeast
• 2 tsp. onion powder
• 2 tsp. garlic powder
• 2 tsp. dried parsley
• 2 tsp. dried chives​

Add 1/2 – 1 tsp. salt (depending on your salty tooth)

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Fork & Beans