The Well Dressed Kitchen

Sides

Easy Baked Corn Tortilla Chips

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Baked Corn Tortilla Chips are easy to make and a better alternative to fried tortilla chips. These baked chips have a nice crisp and are not at all greasy. Start making these lighter, better for you chips at home.

Corn tortilla shells are a staple in my pantry. I could eat tacos every night of the week. I have been in the habit lately of baking my own tortilla chips. They taste just as good as fried tortilla chips, but they are not at all greasy and have less salt making them a lighter alternative to fried chips. Also, store bought tortilla chips are expensive so making these baked chips aren’t only better for your body they are also better on your wallet.

Cut corn tortillas into triangles:

Start by cutting a stack of corn tortillas in half using a large knife and then cut each half in half again giving you 4 uniform wedges. If using larger tortillas, you can cut the wedges in half again depending on the size of chip you want.

Arrange wedges on foil lined baking sheet:

Preheat oven to 400 degrees F. Arrange tortilla wedges in a single layer on a foil lined baking sheet. A little overlapping is fine, but don’t overlap too much or they won’t crisp. Brush lightly with olive oil and season with a few pinches of salt.

Have fun with seasoning these chips:

Have fun with these chips and use any seasonings you love. For a traditional chip season with a little bit of salt, but get creative and use cumin, garlic salt, chili powder, cinnamon, etc. Also, use any tortilla shells you prefer or have in the pantry. I often buy flour and whole wheat tortillas which are just as delicious.

Bake 10 to 12 minutes:

Bake 10 to 12 minutes or until lightly browned. Check your chips after roughly 8 minutes of baking and toss as needed. The chips are done when the edges start to crisp and brown. Remove from oven and allow time to cool and crisp up.

Remove them from the baking sheet and serve. If you’re not eating right away, store in an airtight plastic bag or container for up to 2 days. The one downside with these homemade chips is they don’t stay fresh for more than a couple days so eat them up!


Easy Baked Corn Tortilla Chips
 
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Recipe type: Snack
Prep time: 
Cook time: 
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Baked Corn Tortilla Chips are easy to make and a better alternative to fried tortilla chips. These baked chips have a nice crisp and are not at all greasy. Start making these lighter, better for you chips at home.
Ingredients
  • Corn tortillas, flour
  • 2 tbsp. olive oil
  • Salt, to season
  • Cumin, Chili Powder, Garlic Salt, Cinnamon, any seasonings you love (optional)
Instructions
  1. Preheat oven to 400 degrees F. Cover baking sheet with aluminum foil or parchment paper.
  2. Start by cutting a stack of corn tortillas in half and then cut each half in half again giving you 4 uniform wedges.
  3. Arrange tortilla wedges in a single layer on foil lined baking sheet. Brush lightly with olive oil and season with salt. Toss with your hands to coat. *See below for TIP*
  4. Bake 10 to 12 minutes or until lightly browned. Check chips at roughly 8 minutes and turn as needed. The chips are down when edges are crisp and slightly brown.
  5. Allow time to cool and crisp up.
  6. Serve immediately with salsa, guacamole, queso, hummus, etc.
  7. Store in an airtight plastic bag or container for up to 2 days.
  8. *TIP 1* You can lightly coat the tortilla shells with olive oil prior to cutting or you can cut the tortillas in wedges, place in a plastic bag, add 1 tbsp. of olive oil along with seasonings and gently shake the bag to coat.
  9. *TIP 2* For a traditional chip season with a little bit of salt, but get creative and use cumin, garlic salt, chili powder, cinnamon, etc. Also, use any tortilla shells you prefer or have in the pantry. I often buy flour and whole wheat tortillas which are just as delicious.

Click here for my Homemade Traditional Guacamole Recipe.

Black Bean and Quinoa Salad with Chipotle Vinaigrette Dressing

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Looking for an easy salad that is quick to make? This Black Bean and Quinoa salad is full of flavor with the heat of chipotle peppers and topped with Feta and is good for you too! 

Black Bean and Quinoa Salad

What is Quinoa and why is everyone eating it?

Quinoa is currently one of the world’s most popular health foods. When I was introduced to this super-food, I didn’t even know to pronounce “keen-wha”. I thought it was pronounced kin-o-a… either way these little seeds (yes, a seed not a grain) are full of protein and fiber and should be a part of your diet. It won’t be hard either because “keen-wha” is so versatile you can include it in salads, protein bars, casseroles, just about anything.

Why you should eat Quinoa:

Quinoa has a nutty flavor, a great source of protein and is much higher in fiber than most grains and seeds. Full of B vitamins, iron and calcium these little seeds are good for your body and easy to digest. It’s also naturally gluten-free.

I always have cooked quinoa in my fridge because I find it’s a great base for so many recipes. I throw together mixed greens, bell peppers, tomato, cucumber, roasted chickpeas and top with quinoa. It makes for a healthy lunch that is packed with veggies and full of protein and fiber.

Black Bean and Quinoa Salad

Super easy to make and can be done in as little as 15 minutes…

This Black Bean and Quinoa Salad is flavored with Chipotle peppers in adobo sauce for a hint of spice, but has the bite of feta cheese and crunch of bell pepper. It’s perfect as a side or an easy topping for your salad. It’s a dish you can make ahead and it tastes even better on day 2 or keep in the refrigerator all week-long for a quick on the go lunch.

Black Bean and Quinoa Salad

Where to buy Quinoa:

Quinoa can be found in your local grocery stores mostly in the health foods section, but with its growing popularity quinoa is often found in the pasta isle too. The three main types of quinoa are white, red, and black, but there are many different types and they all taste great so buy whatever you find in your grocery store. Make sure to buy pre-rinsed quinoa because you have to rinse these little seeds and they are so small you end up losing quite a bit in the process. It will specify on the package if it’s pre-rinsed.

Quinoa Product I recommend:

 

Black Bean and Quinoa Salad with Chipotle Sauce
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Ingredients
  • 1 cup quinoa
  • 1 can black beans, drained and rinsed
  • 1 small red onion, diced
  • 4 scallions, diced
  • 1 bell pepper, diced (any color)
  • ¼ cup chopped cilantro
  • ½ cup feta cheese
  • Salt and Pepper, to taste
  • For the Dressing:
  • ¼ cup olive oil
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon water
  • 1 tablespoon soy sauce
  • 1 lime, juice of
  • ½ teaspoon minced garlic
  • 1 chipotle in adobo sauce, minced
  • Salt and Pepper
Instructions
  1. Cook quinoa according to box by adding quinoa and water to small pot, bring to a boil and reduce heat to low, cover and simmer 15 minutes or until liquid is absorbed.
  2. Remove from heat, fluff quinoa with a fork, transfer to a medium-sized bowl and let quinoa cool completely.
  3. In a large bowl, whisk the olive oil, apple cider vinegar, water, soy sauce, lime juice, minced garlic, chipotle pepper, and salt and pepper. Add the cooled quinoa, black beans, red onion, scallions, bell pepper, and cilantro and season with salt and pepper.
  4. Toss to combine then add feta and serve.
  5. Make ahead and store in air tight container in refrigerator over night.

Black Bean and Quinoa Salad

Click here for my Homemade Cranberry, Chocolate, and Quinoa Energy Bars:

Cranberry, Nut, and Chocolate Quinoa Energy Bars

Skillet Lime Shrimp

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Skillet Lime Shrimp is flavored with garlic, cumin and lime, only takes minutes to make and is so delicious. This shrimp is perfect for tacos, salads, over spaghetti squash, or with any veggies. 

Skillet Lime Shrimp

Marinade Shrimp:

I like to use jumbo shrimp or medium-sized shrimp, but any size will work . Marinade the shrimp in juice of one lime, cumin, and a little bit of olive oil and salt and pepper to taste. It doesn’t need to sit long and still has so much flavor.

Skillet Lime Shrimp

Cook shrimp on hot skillet:

Start by heating skillet over high heat for 1 to 2 minutes, add 1 tablespoon of olive oil to your heated skillet. Add a clove or two of minced garlic and sauté the garlic for a minute. The key is to add the shrimp to your skillet when it’s very hot. This will give the shrimp a crisp outside while still cooking the inside just perfect.

Skillet Lime Shrimp

Skillet Lime Shrimp
 
Author: 
Recipe type: Shrimp, Seafood
Prep time: 
Cook time: 
Total time: 
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Ingredients
  • 20 jumbo or medium shrimp, peeled and deveined
  • 1½ tablespoons olive oil
  • 2 limes, juice of
  • 1 clove garlic, minced
  • 1 tbsp. ground cumin
  • ¼ teaspoon salt
Instructions
  1. Add shrimp to medium-sized bowl and add ½ tablespoon of olive oil, cumin, juice of 1 lime, and salt. Toss to coat completely. Cover and refrigerate for at least 10 minutes or up to 24 hours.
  2. Heat a large skillet on high heat for 2 minutes. Add the olive oil and garlic then add shrimp. Cook shrimp in skillet until pink and cooked through, about 5 minutes (turn shrimp after 2 to 3 minutes or when crisp on down facing side).
  3. Turn off heat and finish with a squeeze of lime, garnish with cilantro.

Top shrimp with Cilantro Lime Cream Sauce, click here for recipe.

Cilantro Lime Cream Sauce

Skillet Lime Shrimp