Baked Gluten Free Tortilla Chips

Baked Gluten Free Tortilla Chips

Baked Gluten Free Tortilla chips

Baked tortillas are easier to make as well as being healthier than the deep fried version. Simply use Isabel's Pizza Base mix and a little sunflower oil.
Serves: 4-6
Prep: 15 minutes
Cooking: 10-15 minutes

  • Cuisine
    • Mexican
  • Cooking Method
    • Baking


For the dough

  • 300g Isabel’s pizza base mix
  • 50g of mix seeds
  • 1 large free range egg lightly whisked
  • 200g milk or soya milk
  • 3 Tbsp sunflower v oil ( extra for brushing)
  • 1/2 tsp sweet smoked paprika (optional)


  1. Pre-heat the oven to 200C (180C fan)/ 400F/ Gas 6 and line 2-3 baking trays (cookie sheets) with baking paper.
  2. Prepare the dough as direct on the packaging, but adding the extra mix seeds.
    Divide the dough and roll each piece into 20cm diameter. Roll the dough at about 2mm.
  3. Using a shape knife cut the dough into 6-8 triangles, like a pizza. Brush the triangles on each side with the sunflower oil and spread out on the prepared baking trays, making sure they don’t get on top of each other.
  4. Sprinkle the paprika (if using), them bake in the oven, one tray at a time, for 5-10 minutes or until slightly golden and bubbly.
  5. Remove from the oven, sprinkle with salt and allow to cool before serving.

For dips:

Salsa, guacamole, sour cream, or Edamame hummus

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