Tortilla chips with dry salsa seasoning
Units
Temperature
Servings
Ingredients
- 8 corn tortillas, about 200 g total; cut each into 6 wedges rounded
- 15 ml neutral oil rounded
- 8 g tomato powder rounded
- 3 g mild chilli powder rounded
- 2 g onion powder rounded
- 1 g garlic powder rounded
- 2 g dried lime powder rounded
- 2.5 g fine salt rounded
- 1 g sugar rounded
Method
Method
- Mix the tomato powder, chilli, onion, garlic, lime powder, salt, and sugar. Grind for 10 seconds and sieve so the seasoning adheres evenly.
- Cut each tortilla into 6 wedges. Toss gently with the oil, separating any pieces that stick together.
- Oven method. Heat the oven to 180°C. Arrange the wedges in one layer across two lined 33 by 46 cm pans. Bake for 6 minutes, turn, swap the pans, and bake for another 4 to 7 minutes until dry and lightly golden.
- Air-fryer method. Heat to 170°C. Cook no more than 12 wedges per batch for 5 to 8 minutes, turning after 3 minutes. Use the rack to restrain light wedges only if the manufacturer permits. Never put loose baking paper in an empty air fryer.
- Move hot chips to a wide bowl and toss with the seasoning in two additions. Cool uncovered in one layer for 8 minutes before packing.
Notes
- Tomato and lime powders must be fully dried. Fresh tomato, salsa, lime juice, or zest is not a storage-stable seasoning and will soften the chips.
- Store completely cool chips airtight at room temperature for up to 5 days. Store unused dry seasoning airtight for 1 month and keep every utensil dry.
- Freezing is not recommended because thawing condensation softens the chips and dulls the dry seasoning.
- These chips travel without an ice pack. Use a rigid container to prevent crushing.
- Corn tortillas can be produced on shared wheat equipment. Use tortillas labelled gluten-free if gluten avoidance is required.
- Vegan and free of dairy and nuts as written. Check the chilli blend for undeclared flour or cross-contact.