Description
Same great taste, but without all the weird ingredients! Vegan and gluten-free!
Ingredients
- 1 teaspoon Dried Dill
- 1 teaspoon Dried Chives
- 1 teaspoon Dried Parsley
- 1-½ teaspoon Nutritional Yeast
- ¾ teaspoons Paprika
- ½ teaspoons Onion Powder
- ½ teaspoons Garlic Powder
- ½ teaspoons Salt
- 1 Tablespoon Olive Oil Or Canola Oil (up To Double This Amount)
- 8 whole Corn Tortillas
Preparation
1. Preheat the oven to 350 F.
2. Between your hands, rub together the dried dill, chives, and parsley in order to break them down into smaller sizes. Measure the herbs after you have ground them down and if you need to add a bit more to get the listed amounts above, do so.
3. Add all herbs and spices into a small bowl and mix.
4. Using a pastry brush, brush a small amount of oil on both sides of each corn tortilla.
5. Stack the tortillas on top of one another on a cutting board and cut them into wedges using a sharp knife.
6. Place them in a single layer on a baking sheet and bake them for a total of approximately 12 minutes, flipping them halfway through.
7. Once tortillas are crispy, take them out of the oven.
8. Spritz or brush them with a little more oil if necessary, to ensure that the seasoning sticks.
9. Place tortilla wedges in an airtight container, paper bag, or bowl and pour the seasoning over the top.
10. Shake or mix until chips are coated with seasoning.
11. Enjoy!
Notes:
– Measure the dried herbs after you have broken them down into smaller sizes.
– Once you have added all of your herbs and spices to the bowl, taste the mixture and adjust if you would like a stronger flavor of any of the ingredients.
