By the Gracious Vegan
These tortilla crisps are great on so many levels. First, they're a great way to use up leftover flour tortillas. Second, they taste fantastic. They are just as delicious as, say, tortilla chips, but have much less fat. You can add spices (cumin, paprika, you name it) if you want more zing than just a bit of salt. You can also choose your shape--triangles, rectangles, whatever you're feeling like.
Heat oven to 400° F. Line two rimmed baking sheets with foil or parchment paper. Cut tortillas into quarters or eighths and lay them on the paper or foil in a single layer. If desired, spray tortillas with spray-oil on the top and sprinkle a little salt on them.
- Four 8-inch whole wheat flour tortillas (or whatever quantity you want)
Bake them, switching the sheets halfway through, until crisp (but not burnt), for a total of 5-7 minutes.
Nutrition: Manufactured whole wheat flour tortillas are made with some fat, so these are not 100% unprocessed.
Timing: about 10 minutes
I have not tried this with gluten-free tortillas.