Great with black bean dip, hummus, salsa... Pretty much any dip!
INGREDIENTS
- 12 corn tortillas
- Non-stick spray
- Finely grated kosher salt for sprinkling
TOOLS
- Flat cookie sheet
- Pizza cutter
INSTRUCTIONS
1. Preheat the oven to 400 F
2. Cut the tortillas into fourths -- good chip dippin size
3. Spray the cookie sheet
4. Lay down a single layer of the tortilla chips
5. Spray the tortillas with the non stick oil spray and sprinkle with the finely
grated salt
6. Bake for 9-10 minutes at 400F or until lightly brown on the edges.
7. Let cool and as they do, they will get crispier
EXTRA NOTES / SUBSTITUTIONS
- Corn tortillas --- my favorite is El Milagro's white corn tortillas because they are thicker and when baked they puff up slightly and have a layered crispness to the chip
- Oils --- you can do any oil really canola, olive, vegetable, I used non-stick olive oil spray because it easier to spray and this particular one is low fat
- Salts/Toppings --- you can really go wild with this, Cajun seasoning, Penzy's 4S salt, a Chili lime salt mixture... If you do create your own, I suggest to grind it even more in a coffee grinder that is designated for spices so that it is fine -- just sticks better on the chip. One final thing, if you use blk pepper sprinkle it on afterwards - it may burn while baking if you put it on before hand
- Storage --- store in an airtight container or zip lock. Chips will last as long as the expiration date on the tortilla bag but I'd say 1 week. You can freeze them for consumption at a later time too - just thaw for an hour at room temperature.
Makes 48 chips / 6 servings made of 8 chips per serving
Approx 1-2 grams of fat / 100-130 calories (all depends on the corn tortilla and the oil used)
INGREDIENTS
- 12 corn tortillas
- Non-stick spray
- Finely grated kosher salt for sprinkling
TOOLS
- Flat cookie sheet
- Pizza cutter
INSTRUCTIONS
1. Preheat the oven to 400 F
2. Cut the tortillas into fourths -- good chip dippin size
3. Spray the cookie sheet
4. Lay down a single layer of the tortilla chips
5. Spray the tortillas with the non stick oil spray and sprinkle with the finely
grated salt
6. Bake for 9-10 minutes at 400F or until lightly brown on the edges.
7. Let cool and as they do, they will get crispier
EXTRA NOTES / SUBSTITUTIONS
- Corn tortillas --- my favorite is El Milagro's white corn tortillas because they are thicker and when baked they puff up slightly and have a layered crispness to the chip
- Oils --- you can do any oil really canola, olive, vegetable, I used non-stick olive oil spray because it easier to spray and this particular one is low fat
- Salts/Toppings --- you can really go wild with this, Cajun seasoning, Penzy's 4S salt, a Chili lime salt mixture... If you do create your own, I suggest to grind it even more in a coffee grinder that is designated for spices so that it is fine -- just sticks better on the chip. One final thing, if you use blk pepper sprinkle it on afterwards - it may burn while baking if you put it on before hand
- Storage --- store in an airtight container or zip lock. Chips will last as long as the expiration date on the tortilla bag but I'd say 1 week. You can freeze them for consumption at a later time too - just thaw for an hour at room temperature.
Makes 48 chips / 6 servings made of 8 chips per serving
Approx 1-2 grams of fat / 100-130 calories (all depends on the corn tortilla and the oil used)
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