Baked Brown Rice Pita Chips
Ingredients
1-2 Packages, Brown Rice Tortilla Wraps
Olive Oil
S&P
Instructions
Brown Rice Tortillas
Heat Oven to 350 Degrees.
Cut the tortilla wraps in half and then cut into triangles. I use either a large knife or my pizza wheel cutter to cut these. I usually cut the entire pack at one time (just keep piled on top of each other). The pack I bought has paper in between each wrap so make sure you remove the paper before cutting.
In a large mixing bowl, add the tortillas that you just cut, drizzle with Olive oil, S&P and mix well until all tortillas are nicely coated. You may need to do in batches to make sure you get them all coated.
Spray a baking sheet with cooking spray. Place the tortilla triangles onto baking sheet; try not to overlap too much. You want to try and get a single layer so they cook evenly and don’t stick together. Use more than 1 tray if needed.
Bake in oven for about 5 minutes and flip the tortillas over to evenly cook. Cook about another 3-5 minutes or until nice and golden and crisp. The tortillas around outer edge of baking sheet will cook faster so you can start to remove any chips that look done. Once they are all done, remove chips from oven and let cool.
Serve with your favorites dip or salsa & guacamole.
Mangia! Enjoy!
Tips
If I only need a small batch of these, for a small crowd I will use 1 package. But if you have a few different dips to serve and have several guests than I will use 2 packages of these tortillas to make my chips.
You can cut the tortillas as big or small as you like.
I have made these in the summer as well as for a Cinco de Mayo party we have hosted. For those parties, I have added some fresh lime juice onto the chips for a nice zesty/lime flavor. You can squeeze the lime onto the chips 1/2 way through baking (when you flip the chips). Otherwise, the lime juice can make the chips burn.
These chips are great to dip or eat by themselves!
Check out the recipe for my Guacamole: Guacamole