Ingredients

The following ingredients have 72 Servings
  • 12 Mini Street-Style Corn Tortillas
  • Coconut Oil Spray
  • Nacho Cheese Powder:
  • 1/3 Cup Nutritional Yeast
  • 1 Tsp Chili Powder
  • 1/2 Tsp Smoked Paprika
  • 1/2 Tsp Paprika
  • 1/4 Tsp Garlic Powder
  • 1/4 Tsp Onion Powder
  • Chipotle Powder (to taste, optional)
  • 1/2 Tsp Tomato Powder (optional)
  • Salt (to taste, optional)

Instruction

  • Preheat the oven to 350°F.
  • Stack your 12 mini tortillas and use a sharp knife to cut them (3 times) to make 6 triangles per tortilla (You'll end up with a total of 72 mini triangles).
  • Line 2 baking sheets with parchment paper or Silpats and space out your cut chips in a single layer on the sheets.
  • Spray the chips with the coconut oil and bake in the oven for 5-7 until slightly golden brown.
  • Remove the chips and flip them over, spray the newly flipped slide of the chips with the coconut oil and bake again for about 5 minutes until golden.
  • To make the nacho cheese powder, simply mix the spices together in a large bowl.
  • Once the chips are done baking, in batches, lightly spray both sides with the coconut oil and toss in the nacho cheese powder.
  • Remove the coated chips and set aside to cool.
  • Store the cooled finished chips in an airtight container or storage bags.