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Homemade Takis Spicy Corn Chips

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Prep Time 15 minutes
Cook Time 12 minutes
Course Snack
Servings 4 servings

Equipment

  • Sharp knife
  • Large Baking Sheet
  • Parchment paper
  • Small Mixing Bowl
  • Pastry Brush
  • Wire cooling rack

Ingredients
  

  • 8 Organic Corn Tortillas 6-inch diameter, room temperature
  • 2 tablespoons Avocado Oil or vegetable oil for brushing
  • 1 tablespoon Chili Powder pure, without preservatives
  • 1 teaspoon Paprika smoked or sweet
  • 1 teaspoon Garlic Powder
  • 1 teaspoon Onion Powder
  • 1/2 teaspoon Cayenne Pepper adjust to taste
  • 1/2 teaspoon Salt fine sea salt
  • 1/4 teaspoon Lime Zest freshly grated
  • 1/4 teaspoon Natural Red Food Coloring beet powder or paprika extract, optional

Instructions
 

  • Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper.
  • In a small mixing bowl, combine chili powder, paprika, garlic powder, onion powder, cayenne pepper, salt, lime zest, and natural red coloring if using. Mix thoroughly until evenly combined.
  • Using a sharp knife, cut each tortilla into 6-8 triangular wedges, similar to cutting a pizza.
  • Gently roll each triangle from the wide end to the point, creating small cone-shaped rolls. Place seam-side down on the prepared baking sheet.
  • Using a pastry brush, lightly brush each rolled chip with avocado oil, ensuring all surfaces are coated.
  • Sprinkle the seasoning blend generously over all the chips, turning them gently to coat all sides evenly.
  • Bake for 10-12 minutes, turning the chips halfway through, until they are golden brown and crispy.
  • Remove from oven and immediately transfer to a wire cooling rack. Let cool for 3-5 minutes before serving.

Notes

CUSTOMIZATION OPTIONS:
Adjust cayenne pepper from 1/4 teaspoon (mild) to 3/4 teaspoon (very spicy) based on your heat preference. Add 1/4 teaspoon cumin for extra smoky flavor.
STORAGE:
Store completely cooled chips in an airtight container for up to 5 days at room temperature. For maximum crispness, add a small packet of food-safe silica gel or uncooked rice wrapped in cheesecloth.
TROUBLESHOOTING:
If chips unroll during baking, secure with toothpicks for the first 6 minutes, then remove carefully. If chips aren't crispy enough, bake an additional 2-3 minutes, watching closely to prevent burning.

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