If I don't keep a bag of tortilla chips around and have to make my own every time, I should theoretically eat less of them. I don't think it's working.
- 6 small corn tortillas
- ½ Tbsp vegetable or olive oil
- Pinch of salt
Source: Budget Bytes
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Yield: 2 servings
Every oven is a little different, as are brands of tortillas. Watch the chips closely for color change and adjust cooking time as needed.
- Preheat the oven to 350 degrees. Stack the tortillas on top of each other, then cut into six equal sized wedges.
- Place the cut tortillas in a large bowl and drizzle the oil over top. Gently toss the tortilla pieces in the oil until they're all lightly coated.
- Cover a baking sheet with parchment paper, then spread the tortilla pieces out over the surface so that they're in a single layer and overlapping as little as possible. Sprinkle lightly with salt.
- Bake the chips for ten minutes, then gently stir and flip the chips. Return the chips to the oven and bake until golden brown (3-5 minutes more). Season with salt once more.
- Allow the chips to cool before serving. They will crisp even further as they cool down.