Homemade Seasoning Mixes

• Vegan
• Gluten free

• Produce

  • 2 tsp Chives, dried
  • 1/2 tsp Coriander
  • 5 tsp Onion powder
  • 2 tsp Parsley, dried
  • 3 tsp Powdered garlic

• Baking & Spices

  • 3 tsp Chili powder
  • 3/4 cup Nutritional yeast
  • 2 tsp Paprika
  • 1 tsp Paprika, smoked
  • 1 1/2 tsp Salt

• Nuts & Seeds

  • 1/2 tsp Cumin

Found on forkandbeans.com

Description

Ingredients

• ¼ c. nutritional yeast
• 2 tsp. paprika
• 1 tsp. chili powder
• 1 tsp. onion powder
• ½ - 1 tsp. salt (depending on your salty tooth)
• ¼ c. nutritional yeast
• 2 tsp. onion powder
• 2 tsp. garlic powder
• 2 tsp. dried parsley
• 2 tsp. dried chives
• ½ - 1 tsp. salt (depending on your salty tooth)
• ¼ c. nutritional yeast
• 2 tsp. chili powder
• 2 tsp. onion powder
• 1 tsp. smoked paprika
• 1 tsp. garlic powder
• ½ - 1 tsp. salt (depending on your salty tooth)
• ½ tsp. cumin
• ½ tsp. coriander
• 6 corn tortillas (make sure that these are on the thinner side--if not they will be crispy along the edges but a little chewier in the middle)
• 1 Tbsp. olive oil
• Seasoning of choice (see above)

Directions

• For each seasoning, place in a high-speed blender to create even-sized granules (the nutritional yeast will be flakey so you want it to be uniform with the remainder of the seasonings).
• Preheat your oven to 350 degrees. Line your baking sheet with a piece of parchment paper.
• Place your tortillas on top of each other. Cut into 8 pie slices.
• In a medium-sized bowl place the chips inside and drizzle the olive oil over them until each side and piece is nicely covered.
• Coat each chip with seasoning of choice by sprinkling the seasoning with a spoon over it, making sure that both sides are perfectly coated.
• Place on the baking sheet and bake for 12-15 minutes, rotating your pan at the 7 minute mark. You want the edges to be lightly browned but keep your eye on burning during the last 2 minutes.
• Allow to cool before thoroughly enjoying.

Nutrition