Baked Chili Cheese Fritos

Growing up, Frito chili pie was one of my favorites. I’m guilty of not being healthy. It’s so delicious! It’s so good! No vegetables were in sight; it was just how I liked it then. Oops.

Do not worry! The world has changed. I love veggies now. Most nights, I ask for “something with tons” of vegetables for dinner. John loves it (eye roll).

My preference for baked foods over fried ones is a testament to my evolving healthy palate. Baked chips taste (almost as good) as the real deal. When I recently discovered my love of homemade tortilla chips and soup through the talented Kate, I couldn’t resist re-creating my old favorite: Chili cheese fritos.

You probably already have the ingredients to make these Fritos. All you need are the spices above, some corn tortillas, and oil. I added nutritional yeast to give it a vegan “cheese-like” flavor. However, this is optional.

What is the best part and easiest part? After they are baked, you will need to find a place to bury the cookies. As I said before, the BEST PART OF ALL.

These chips may not taste exactly like the originals, but they’re still very close. They’re also healthier because there are no questionable ingredients or frying involved. Straightforward food – just tortillas, olive oil, and spices. Junk food is made healthy, indeed. Enjoy!

Ingredients

Yellow corn tortillas, 6 inches (5-6 inches) in diameter
2 1/2 Tbsp olive or avocado oil
Sea salt, 3/4 tsp
1 1/2 tsp Chili powder
Cumin, onion powder, and garlic powder, each 1 tsp
1 tsp nutritional yeast

Instructions

Preheat oven to 380 degrees F/193 C.
Add all the spices and seasonings into a large bowl. Whisk until well combined. Set aside.
Cut your tortillas into equal strips using a pizza cutter or knife (see picture).
Spread evenly on a baking sheet. Spread evenly.
Bake for 12-15 minutes or until crispy and golden brown (tossing halfway through to ensure even cooking). They’ll burn fast after the 14 to 15-minute mark.
As soon as you remove the tortillas from the oven, add them to the seasoning mixture and coat. You can spray them with oil if they seem to have dried out in the oven. This will help the seasonings adhere better.
Use a slotted spoon to remove excess seasoning and transfer to a bowl or plate. If you have any extra seasoning left, store it for future use.
Serve immediately with Chili, Soup, or dip. Keep leftovers at room temperature in a Tupperware or storage bag for up to two days. However, they are best served fresh.