Whole Wheat Flour Tortilla Crisps

By the Gracious Vegan

These tortilla crisps are great on so many levels. First, they're a great way to use up leftover flour tortillas. Second, they taste fantastic. They are just as delicious as, say, tortilla chips, but have much less fat. You can add spices (cumin, paprika, you name it) if you want more zing than just a bit of salt. You can also choose your shape--triangles, rectangles, whatever you're feeling like. 

Heat oven to 425° F. Line two rimmed baking sheets with parchment paper or a silicone mat. Cut tortillas into quarters or eighths and lay them on the paper in a single layer. If desired, spray tortillas with a very small layer of water from a fine-mist sprayer and sprinkle a little salt, cumin, paprika, or whatever you’d like on them. 

• Four 8-inch whole wheat flour tortillas (or whatever quantity you want)

Bake them, switching the sheets halfway through, until crisp (but not burnt), for a total of 5-9 minutes. 

Timing: about 10 minutes

I have not tried this with gluten-free tortillas.