Baked Potato with Bacon
1 hr 10 min
Classic baked potato without foil. Kids love this one — crispy skin, fluffy inside.
bakedporkfor kids
Got leftover tortillas from taco night? Ten minutes in the oven and you've got crispy homemade chips.
Instructions
- 1
Cut or snip the tortillas into small triangles.
- 2
Toss the triangles in a bowl with the oil, paprika, and salt until evenly coated.
- 3
Spread them out in a single layer on a baking paper-lined tray and bake on the bottom rack at 160 °C for 10 minutes, until crispy.
Per average serving
265
Calories
kcal
6.3
Protein
g
37.4
Carbs
g
10
Fat
g
2.5g
Fiber
1.6g
Sugar
527mg
Sodium
Family Portions
2portions
Adults
2
Children
No children added
Ingredients
Per average serving
265
Calories
kcal
6.3
Protein
g
37.4
Carbs
g
10
Fat
g
2.5g
Fiber
1.6g
Sugar
527mg
Sodium
Tips from the kitchen
- Cut all the triangles roughly the same size so they crisp up at the same rate. Big ones stay chewy in the middle while the small bits burn.
- Spread them in one layer with a little space between. Pile them up and you get soft, steamed chips instead of crisp ones.
- Keep an eye on them from minute 8 onward. They go from pale to too dark fast on the bottom rack, and wheat tortillas brown quicker than you'd think.
- Toss the oil and spices together in the bowl before adding the triangles. It coats them more evenly than drizzling oil over the tray.
- They firm up as they cool, so pull them when the edges are golden and they still feel slightly bendy. Five minutes on the counter and they snap.
Ways to vary it
- Swap the paprika for cumin and a pinch of chili if you want them leaning toward a taco-night vibe.
- A little garlic powder mixed into the oil works well alongside the paprika.
- Corn tortillas instead of wheat give you a sturdier, more classic chip if that's what you have around.
Storage & leftovers
Keep them in an airtight container at room temperature for up to 3 days. The fridge makes them go soft, so skip that. If they lose their crunch, give them 3 to 4 minutes back in a 160 °C oven and they crisp right up. Freezing isn't worth it here.
What to serve with it
Good with guacamole, salsa, or a bowl of sour cream and chive dip. They also do the job scooping up leftover chili.
UC
By Untrained ChefPublished 24 April 2026 · Updated 11 July 2026
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