My husband brought home a bag of Doritos in Taco flavor. Considering tacos are one of my favorite foods, I tried them and devoured practically a whole bag! While they were good, I feel like my version is just a bit better.
First, these have way less salt. Like practically none. Second, I use a high fiber flatbread as the base of these chips, so they have way more fiber. Third, I use more seasoning, because I wanna feel like I’m biting into a taco.
To make these incredible chips, take a flatbread of your choice and cut it with a pizza cutter as big or small as you’d like. The bigger the pieces, the longer they take to bake.
NOTE: It is much easier if you cut AFTER you spray and season.
Next, spray the pieces with olive oil (I’m lazy and just use an olive oil spray).
Then if you’re adding seasoning, dust that on.Flip and repeat. After your pieces are covered in wonderful seasoning, place them in a preheated oven at 350.
Bake for 8 minutes or until stiff.
Let cool before eating.
Prep Time: Less than 5 minutes. Cook Time: 8 minutes. Total: 13-15 minutes. Yields vary depending upon amount of tortillas/flatbreads used and sizes of pieces you cut.
Preheat oven to 350. On a lipped cookie sheet, lay down a layer of foil. On a cutting board, carefully cut the flatbread with a pizza cutter into 28 pieces, as shown above, or into desired size. Place them in a single layer on the cookie sheet. Spray with olive oil spray, then sprinkle taco seasoning and salt. Flip and repeat the process on the other side. Place sheet in the oven for 8 minutes, or until chips are stiff. Remove and allow to cool before eating.
Using the exact recipe listed above, this yielded: