“Cheesy” Curry Chips

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!

INGREDIENTS

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

PREPARATION

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.