Gluten-Free and Whole Grain Baked Brown Rice Tortilla Chips
Brown rice tortillas bake into crisp, salty triangles with a light olive oil coating for a simple gluten-free dipper.
Prep 10 min · Cook 9 min · Total 19 min · Makes 48 chips
Ingredients
- 6 brown rice tortillas, cut in to eighths to make triangles
- Olive oil, for misting or brushing on tortillas
- Finely ground sea salt or salt
Directions
- Heat the oven to 400F. If you are baking in a toaster oven, plan to work in 2 batches; they cook fast.
- Slice the tortillas into 8 triangle-shaped pieces each.
- Lay the tortilla pieces out in a single layer on a cookie sheet. If your cookie sheet is not nonstick, coat it with nonstick spray or olive oil first.
- Mist or brush olive oil over both sides of the tortilla pieces, keeping the coating light.
- Bake for 5-6 minutes on the first side, just until the chips begin to brown. Flip them over and bake for a few minutes more on the second side, keeping a close eye so they do not overbrown.
- Once the chips are done, season them with salt and serve.