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!