Makes: 2–3 servings
Prep time: 10 min
Cook time: 15–20 min
Ingredients
- 4–6 large flour tortillas (or whole wheat/low-carb if desired)
- 2–3 tbsp tomato paste or marinara sauce
- 1 tsp Italian seasoning
- ½ tsp garlic powder
- ¼ tsp onion powder
- ¼ cup vegan shredded cheese (optional, for a cheesy version)
- 1 tbsp nutritional yeast (optional, for cheesy flavor)
- Olive oil spray or 1–2 tsp olive oil
- Optional toppings: sliced olives, diced bell peppers, chopped fresh basil
Instructions
- Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
- Prepare tortillas:
- Lightly brush or spray each tortilla with olive oil.
- Spread a thin layer of tomato paste or marinara sauce on top.
- Sprinkle with Italian seasoning, garlic powder, onion powder, nutritional yeast, and vegan cheese if using.
- Add optional toppings like olives or bell peppers.
- Cut into chips:
- Use a knife or pizza cutter to cut each tortilla into 6–8 triangles.
- Bake:
- Arrange tortilla triangles on the baking sheet in a single layer.
- Bake 12–15 minutes, or until edges are crispy and lightly browned.
- Watch carefully—they can burn quickly at the end.
- Cool & serve:
- Let chips cool 2–3 minutes—they crisp up more as they cool.
- Serve as-is or with vegan ranch, guacamole, or extra marinara for dipping.
Tips & Variations
- Extra crunchy: Bake a few minutes longer at lower heat (325°F)
- Spicy version: Sprinkle with chili flakes or smoked paprika
- Protein boost: Spread a thin layer of vegan hummus or nut butter under the sauce
- Gluten-free: Use corn tortillas or gluten-free wraps
