Homemade baked tortilla chips

Two Peas and Their Pod

  • 1 small package of white corn tortillas, taco size, cut into triangles
  • Cooking spray-we use a canola oil spray
  • Salt-to taste

Preheat the broiler to high. Put corn tortilla triangles on a large baking sheet. Don’t overlap the chips. If you want to make a large batch, fill a second pan and only bake one at a time.

Spray the triangles lightly with cooking spray. Turn over triangles and spray again. Sprinkle with salt, to taste.

Bake in the oven for about 3-4 minutes. Turn chips over and bake for another five minutes, or until chips are golden brown and crisp. Make sure you don’t go too far while the chips are in the oven. They will bake quickly!

Cool and serve with guacamole, salsa, or eat them plain.

*Chef’s note: I used La Banderita yellow corn tortillas, original Pam cooking spray and sea salt, which produced a really great flavor, but these turned out a bit chewy when they weren’t burnt. I made several batches and tried adjusting the heat, but I still never got it quite right. Perhaps the white corn is lighter and would work better as they listed? Next time I will try baking it “low and slow,” broiling at the very end to crisp if necessary. I would love to get it right, because this is a delicious and much cheaper way to enjoy tortilla chips :)


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