Chili Cheese Fritos are not something I eat on a regular basis.  In fact I can’t remember the last time I ate them.  But when I saw this photo for homemade baked Chili Cheese Fritos I had to try them! Dana over at the Minimalist Baker is brilliant.  I had made homemade corn chips with tortillas before, but never tried the chili cheese flavor. So I made a couple of modifications to their recipe based on previous experience.

Here is what I did:

1.     I doubled the amount of nutritional yeast flakes that she suggested.

2.     I noticed she had a lot of extra seasoning on the pan that did not stick to her chips. So before I cut the tortillas I sprayed one with cooking spray and then sprinkled it with the seasoning mix. Then I put another tortilla on top of the first one, and rubbed them together. Then I put the third tortilla on top of the first two, repeated the same action, and so on. When I had a stack of 5 or 6, I cut them with a pizza cutter into squares.  (Dana’s were much neater than mine.)

3.     I also blended the seasoning up in my little spice blender so it was a fine powder.  I always do that for my popcorn too.  It sticks WAY better.

Other than that I followed the instructions.  As you can see from my photo, Dana was right—the chips burn quickly! I would recommend stirring them every 4-5 minutes. The ones on the edges browned the fastest. Also Dana used all the seasoning on 6 tortillas and I had about half of mine left.  I will definitely use all of the seasoning next time.  But what I did use stuck to the tortillas very nicely.

It was a perfect recipe for Super Bowl Sunday! I mean, healthy junk food. How can it get better than that? Definitely something I will make again soon. Thanks for the idea Dana!