Totopos de maíz al horno

Ingredientes

• 5 corn tortillas
• olive oil
• salt
• 1/4 cup pepitas (pumpkinseeds)
• 1/2 teaspoon chipotle powder
• 1/2 teaspoon New Mexican chili powder
• 1/4 teaspoon garlic powder
• 1/4 teaspoon salt

Preparación

1. 1

   Preheat the oven to 350F.

2. 2

   I usually let the tortillas sit on the counter for a bit before using them. This will dry them out and help them crisp up.

3. 3

   Cut the tortillas into sixths (or any size you want).

4. 4

   Brush a thin layer of oil onto a baking sheet. Add the tortilla chips, forming a single layer. Add a thin layer of oil to the top of the chips. I use an olive oil sprayer, but you can use a pastry brush (or even your fingers). Season with salt.

5. 5

   Bake for 10-15 minutes or until the edges are turning brown. (This batch took 13 minutes).

6. 6

   Give another sprinkling of salt and serve immediately.

7. 7

   If you want to make the Pepita seasoning, start by roasting 1/4 cup pumpkinseeds in a dry skillet over medium heat. When they start to pop and turn golden brown they are roasted enough (4-6 minutes). Add them to a blender or food processor and grind them down to a fine consistency.

8. 8

   Add the ground pepitas to a mixing bowl and combine with 1/2 teaspoon New Mexican chili powder, 1/2 teaspoon chipotle powder, 1/4 teaspoon garlic powder, and 1/4 teaspoon salt. Mix well and sprinkle liberally over the baked tortilla chips.