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Baked Tortilla-Chip Hamantaschen

Miriam Pascal

These crispy chips are perfect for Purim but equally as satisfying for a snack any time of year

Wednesday, February 15, 2017

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Photography and Food Styling by Miriam Pascal

This adorable Purim take on a classic has a secret: these crispy chips are almost fat-free! You can bake these as traditional triangular-shaped chips, or you can cut the centers out for a really cute Purim presentation. Whether you send a bag of these in your shalach manos or present them as the perfect Purim-seudah appetizer, these will be an instant — and addictive — favorite!

INGREDIENTS

Yields 8 dozen chips

  • 16 6-inch tortillas (1 lb package; I use Del Campo brand)
  • 1 tsp salt
  • 1½ tsp garlic powder
  • 1½ tsp onion powder
  • 1 tsp cumin
  • 1 tsp chili powder
  • 2 tsp sugar
  • nonstick cooking spray, preferably olive oil


PREPARATION

Preheat oven to 375°F (190°C). Line baking sheets with parchment paper and set aside.
Working with 5–6 tortillas at a time, cut each tortilla into 6 wedges. 
Use a small triangular cookie cutter or knife to cut a small triangle from the center of the wedges. Set aside. Combine all ingredients except for oil spray in a bowl and stir until combined.
For best results, place mixture into a salt shaker. Place tortilla wedges in a single layer on prepared baking pans. Spray well with nonstick cooking spray. Sprinkle spice mixture over the tortilla chips.
Bake for 10 minutes. Remove from oven, flip each chip, spray again, then sprinkle again with the spice mix. Return to oven and bake an additional 10 minutes.
Set chips aside to cool completely, then store in an airtight bag until ready to serve.

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