Get the Recipe
Too often when I'm out of gluten-free crackers and don't have time to bake, I find myself reaching for potato chips instead. What can I say? I like the crunch. But, to state the obvious, a potato chip is not a cracker.
Thankfully I discovered these simple-to-make tortilla crackers. While they won't fool anyone into thinking they're eating a saltine, they really are cracker-like. Somehow they go into the oven tasting like tortillas and come out with a cracker-like texture.
To make them, lightly brush seasoned olive oil on both sides of gluten-free corn tortillas. Flavor the oil with any seasoning you love; I usually reach for chili powder. By combining the seasoning with the olive oil, every bit of the tortilla gets evenly coated with seasoning.
Then pop them into an oven and bake until crisp. It's a good idea to keep an eye on them after about seven minutes. They can go from, "Oh, don't they look nice!" to "Oh my goodness! Something's burning!" pretty fast.