Both John and I prefer flour tortillas to the corn variety when making enchiladas, quesadillas, or tacos. Nevertheless, I bought a package of corn tortillas for making chicken tortilla soup the other day… and was left with 3/4 of a package threatening to go bad in the fridge.
What to do, what to do…
Baked tortilla chips popped into my mind, and the idea came to fruition in 15 minutes flat.
Simply coat as many tortillas as you’d like with cooking spray, stack ‘em up, and cut ‘em into wedges.
Place them on a baking sheet, sprinkle with Kosher salt…
and bake until lightly browned and incredibly crisp.
Couldn’t be easier, right?!
I want you to think about the last time you crunched into a warm freshly made tortilla chip.
If you never have, then it is high time you do, my friend.
If, on the other hand, you have had the privilege of tasting freshly made tortilla chips, I want you to imagine how fantastic they would be fresh out of your oven!
With no grease to speak of, these baked chips are clearly healthier than the fried chips served in restaurants. The homemade version also allows you to play around with whatever spices strike your fancy.
Cinnamon-sugar, chile-lime, and cumin-cayenne come to mind.
What flavor would you make?
Basic Homemade Baked Tortilla Chips
- corn tortillas
- canola oil cooking spray
- Kosher salt
- Preheat oven to 350°F.
- Lightly coat both sides of each corn tortilla with cooking spray.
- Stack the tortillas on top of one another, and cut the pile in half. Cut each half in half again; then cut each quarter in half. Every tortilla will yield 8 triangles.
- Place tortilla triangles on baking sheets in one layer. Sprinkle with salt.
- Bake tortillas until crisp, lightly browned, and slightly curled, about 12 minutes. Watch closely so they don’t burn.
- Toss the warm tortilla chips with additional salt to taste, if desired.