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Aug 30, 2014 12:10 AM

Baked Tortilla Chips - High or Low?

I'm planning to try baking tortilla chips for a change, just to see if they can be worth doing, as in, almost as good as deep-fried. I'll cook them in a convection oven, sprayed with peanut oil and raised on a rack over a baking sheet. I'll only bake one pan at a time to maximize airflow around the chips.

So here's my question. To get the crispiest chips, should I bake them -

High temp, Short cooking time


Low temp, Long cooking time

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  1. High and Fast


    I start with slightly stale corn tortillas, rub both sides with vegetable oil, salt lightly, and cut into wedges. Space them evenly on a tray and bake at 400'F (adjust down for convection), flipping after 7 minutes, for about 13-15 minutes total. I watch for the chips to turn toasty brown, and let cool for at least 5 minutes before serving for full crispness to set.


    Low and Slow


    I do mine at 400 as well. Not convection.