Spicy Hatch Chile Chips

From Melissa’s Hatch Chile Cookbook by Sharon Hernandez and Chef Ida Rodriguez. Simple, flavorful homemade tortilla chips using Melissa’s Hatch Green Chile Powder

Ingredients

Instructions

Preheat the oven to 350 degrees F.

Lightly brush the tortillas with olive on both sides, then sprinkle with Hatch Chile powder - sparingly for mild flavor, generously for spicier chips.

Cut each tortilla into 8 wedges and spread in a single layer on a baking sheet, spacing at least 1/4 inch apart.

Bake the tortilla wedges for 8 minutes, then check every 1 to 2 minutes, watching carefully for the moment when the chips start to turn crispy and sightly golden brown at the edges.

Cool before serving.

Variations

Spice: Combine one of these with the Hatch Chile powder and sprinkle on the chips before baking; paprika, cumin, onion powder or garlic powder, or garlic salt!

Cheese: Combine grated Parmesan, cheddar, or pepper Jack cheese with the Hatch Chile powder and sprinkle on the chips before baking

Sweet: Mix cinnamon-sugar with the Hatch Chile powder and sprinkle on the chips before baking.