I’ve been buying the store-bought baked tortilla chips for years now, but have always been frustrated by all the broken chips in the bag. Plus, I noticed the store-bought chips didn’t have the same rich, toasty corn flavor as the corn chips served by the real Mexican restaurant my family likes to visit. So I decided to try making tortilla chips at home, with real corn tortillas–and they were awesome!
This recipe will give you the same great-tasting chips you’d expect to find in a real Mexican restaurant–not the chips you get out of a bag. Plus, you can use pretty much whatever kind of oil you want, and you can season the chips according to your mood. These chips are also awesome baked with a bit of jalepeneos and melted cheese sprinkled on top.
Total Time: 25 min
Prep Time: 10 min
Cook Time: 15 min
Yield: 2 servings
Calories per serving: 140
Special Equipment:
Ingredients
- Six 6-inch corn tortillas (Amazon.com carries Extra Thin Mission Corn Tortilla
that I haven’t yet found in stores. These are ideal for this tortilla recipe.)
- 1 T oil (canola is healthy and has a nice, light flavor, but you could experiment with other oils, if desired)
- Optional flavorings: fine ground sea salt, flavored salts, lime juice
Directions:
- Preheat the oven to 350 degrees F.
- Brush both sides of each tortillas with the oil.
- Stack the tortillas and slice into wedge-shapes–six per tortilla is ideal.
- Spread the chips out in a single layer onto baking sheets.
- If desired, sprinkle with salt, garlic, lime juice, or other seasonings.
- Bake until golden brown and crispy, about 15 minutes.
- Enjoy!
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