Gluten-Free Tortilla 'Crackers' Recipe

By
Elizabeth Barbone
Elizabeth Barbone: Contributing Writer at Serious Eats
Elizabeth Barbone
Elizabeth Barbone develops delicious and creative recipes for the food allergic and gluten-free communities through her site Gluten-Free Baking. Author of three cookbooks: Easy Gluten-Free Baking (2009), How to Cook Gluten-Free (2012), and The World's Easiest Paleo Baking (2016).
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Updated August 30, 2018
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Corn tortilla bake up into quick 'crackers.' The chili powder and cumin are just suggestions. Season them with seasonings you like.

Recipe Details

Gluten-Free Tortilla 'Crackers' Recipe

Active 5 mins
Total 15 mins
Serves 6 servings
Cook Mode (Keep screen awake)

Ingredients

  • 3 tablespoons olive oil
  • 2 teaspoons chili powder
  • 2 teaspoons cumin
  • 10 6-inch gluten-free corn tortillas, at room temperature
  • Kosher salt and freshly ground pepper

Directions

  1. Adjust oven racks to the upper and lower middle positions and preheat oven to 400°F. In a small bowl, whisk together the olive oil, cumin, and chili powder. Using a pastry brush, lightly brush each tortilla on both sides with the oil. Using a chef’s knife or pizza wheel, cut each tortilla into strips about 1 inch thick. Cut strips into 1-inch pieces

  2. Divide the crackers between two baking sheets. Bake for 5 minutes. Remove the pan from the oven. Using a spatula, gently turn over the strips. Return to the oven and bake until crisp, about 3 more.

  3. Remove from the oven and sprinkle with salt and pepper to taste. Cool and store in an air-tight container for about one week.

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