I made these chips for the College Football Playoff National Championship game tonight. I followed the recipe as written, however, I didn’t use the cayenne pepper. For those who are wondering, I included the Jamaican (yellow) curry powder and I selected the corn tortillas. I loved this quick and easy recipe for three reasons. One, I was able to control the ingredients oppose to purchasing store-bought brands. Two, they were crispy, yet firm enough to withstand double-dipping in salsa. I know, don’t judge me. Three, they taste great. I do recommend adding a dash a salt after they come out of the oven. Enjoy!
1 ½ tablespoons nutritional yeast
2 teaspoons curry powder
1 teaspoon smoked paprika
1 teaspoon cayenne pepper
¼ teaspoon sea salt, plus more to taste
pinch cracked black pepper, plus more to taste
6 (10-inch) whole wheat or corn tortillas
2 tablespoons olive oil
- Preheat the oven to 350⁰ F. Line 2 baking sheets with parchment paper.
- In a medium bowl, combine the yeast, curry powder, paprika, cayenne (if using), salt, and black pepper.
- Using a sharp knife or food scissors, cut each tortilla into 8 triangle-shaped pieces, like pizza.
- Add the tortilla pieces to a large bowl, then pour in the olive oil. Massage each tortilla chip with oil. Sprinkle in the seasoning mixture, one-third at a time, tossing to ensure that each tortilla wedge is evenly coated. Arrange the pieces evenly on the lined baking sheets.
- Bake for 10 to 15 minutes, until the edges are brown and crispy, rotating the baking sheets halfway through.
- Once they are removed from the oven, transfer the pieces to a cooling rack to cool and get even crispier.
- Season the chips to taste with salt and black pepper as needed. Store them in a resealable plastic bag or airtight container for up to 2 weeks.
Recipe recreated by Rekaya Gibson from Kevin Curry’s “Fit Men Cook – 100+ Meal Prep Recipes for Men and Women.” Check out her Book Grub review to learn more about the book.
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