Baked tortilla chips and jalapeno corn dip

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KANSAS CITY, Mo. -- Chips and dip are party staples. They even make great snacks. Chef Hans Howland from L'École Culinaire-Kansas City visited the FOX 4 morning show to demonstrate how you can make baked tortilla chips and delicious dip to enjoy with them.

Baked Tortilla Chips


  • 12 small flour tortillas
  • 1/4 cup vegetable oil
  • 2 teaspoons kosher salt


Heat the oven to 400°F. Place the tortillas on a cutting board. Brush them with oil and sprinkle with salt. Flip and repeat. Stack the tortillas and cut into wedges. Arrange the tortillas in a single layer on a baking sheet. Place in the oven and bake until the chips are light golden brown and crisp.

Jalapeno Corn Dip

Approximately 6 cups


  • 4 cups roasted corn
  • 1 cup sour cream
  • 1/2 cup mayonnaise
  • 8 ounces grated cheddar cheese
  • 2 fresh jalapeños minced (can substitute pickled if you prefer)
  • 1/2 cup chopped cilantro
  • 1 Tbsp. cumin
  • 1 clove garlic minced
  • Freshly ground black pepper, to taste


In a large bowl, combine corn, sour cream, mayonnaise, cheese, jalapeños, cilantro, cumin, garlic, and black pepper. Stir until well mixed. Refrigerate for at least 4 hours to overnight. Serve with tortilla chips.​

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