Super Easy Baked Tortilla Chips
Make a few or make a lot, they store well in a sealed container!
Corn Tortillas(white or yellow I used both)
Olive or Canola Oil
Other Seasonings to taste ie:
I did half my batch plain salt, half with Emeril's Southwest Seasoning.
Lightly brush each tortilla front and back with the oil(you can actually use cooking spray if you like!)
Cut each tortilla into 8 wedges and place on a baking pan. Sprinkle with salt and other seasonings as desired.
Bake 10-15 minutes , watching CAREFULLY and flipping as needed. They will crisp as they cool so pull them out when they are still slightly pliable. Do not over brown!
Serve warm or allow to cool and store.
8 oz cooked and drained artichoke hearts(canned or jarred are fine)
3 oz, steamed and drained baby spinach
3/4 cup ricotta cheese
1/2 cup sour cream
1/3 cup parmesan cheese, grated
1/2 tsp garlic powder
1/2 tsp red pepper flakes
salt and pepper to taste
1/2 cup mozzarella, shredded
In a food processor combine all ingredients except mozzarella.
Process until fairly smooth. Add mozzarella and pulse until just combined.
Preheat oven to 350