This is the latest thing around our house. Baked tortilla chips made with real corn tortillas are nothing like those cardboard tasting “baked” chips from the grocery store. This is the perfect snack with a little salsa and crema, and lately it seems like they make it into taco salad almost once a week for dinner.
Here’s what you’ll need:
12 corn tortillas
4 teaspoons olive oil
Silpat mats or parchment paper
Preheat the oven to 375° F.
Cut the tortillas into triangles.
Next, layer the triangles and olive oil in a large bowl.
Then use your hands to toss them gently until all the triangles are lightly coated in oil.
Next put them in a single layer on cookie sheets lined with Silpat mats or parchment paper and sprinkle with salt. You can either fit them all onto two sheets or bake them in batches. If you want to bake both sheets at once, just check on them frequently. The closer they are to the element the quicker they can get a little too brown.
Bake about 10-15 minutes, until golden brown and crispy.