Baked Tortilla Chips
Still working on the ice cream. I keep forgetting and use the ingredients I bought for other things. It’s not easy having prego brains.
After making those little tortilla strips for the Vegetarian Tortilla Soup, I liked them so much I made them into full-sized corn chips. I’d made some spinach dip, didn’t have any bread on hand and was extremely low on tortilla chips. So, I whipped some of these up. Honestly, I think I like them better than store-bought fried tortilla chips. They’re sturdier and have a distinct flavor that I like. They’re not fried and they’re much cheaper than buying them, which is even better.
I baked mine until they were a medium brown color. They didn’t taste like they were over done, and baking them that long ensured they were crisp enough and didn’t have chewy parts.
small corn tortillas
olive oil
salt (coarse Kosher if possible)
Preheat oven to 400 degrees. Using a pizza cutter, slice tortillas into quarters. Arrange them in a single layer on a greased cookie sheet (try not to overlap them too much). Drizzle oil over the top and sprinkle with salt. Bake for 10-12 minutes or so, or until they’re as dark as you want them.
Nat’s Notes:
1. If you wish to flavor them, sprinkle a little cumin, chili powder, garlic or anything else you’d like over the top along with the salt. Cinnamon and sugar would be delicious if you wanted them to be sweet!
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