:brightness(2):contrast(2):rgb(2,-2,0):sharpen(0.2,0.2,true)/couk/recipe/ogw-7SRjweBWLJPiEF8a/a0c5f2276ed71a749683a673745db3.png "Easy Crispy Baked Corn Tortilla Chips")
Easy Crispy Baked Corn Tortilla Chips
Flavorful and crispy, these homemade tortilla chips are a snack that everyone will love. Easier than you might think to make, with only three simple ingredients, these are perfect for enjoying with salsa, guacamole, or your favorite dip. Once you try these tortilla chips, store-bought ones will just not be the same again!
Ingredients
- 16 small corn tortillas
- 1⁄4 Cup olive oil or canola oil
- salt to taste
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Directions
Preheat oven to 350 degrees.
Brush both sides of the tortillas with oil using a pastry brush and then stack them on top of each other.
Cut the tortilla stack in half, and then each half into quarters, resulting in eight pie-shaped tortilla wedges.
Arrange the cut tortillas on baking sheets in a single layer and sprinkle with salt.
Bake for about 6 - 7 minutes, then flip the chips over and continue baking for another 6 - 7 minutes or until they are crisp and light golden brown.
Let the chips cool completely on the baking sheets. Repeat with the remaining tortilla wedges.
Store any leftovers in an airtight container for up to a week.
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TammersEasy Crispy Baked Corn Tortilla Chips
Flavorful and crispy, these homemade tortilla chips are a snack that everyone will love. Easier than you might think to make, with only three simple ingredients, these are perfect for enjoying with salsa, guacamole, or your favorite dip. Once you try these tortilla chips, store-bought ones will just not be the same again!
Preheat oven to 350 degrees.
Brush both sides of the tortillas with oil using a pastry brush and then stack them on top of each other.
Cut the tortilla stack in half, and then each half into quarters, resulting in eight pie-shaped tortilla wedges.
Arrange the cut tortillas on baking sheets in a single layer and sprinkle with salt.
Bake for about 6 - 7 minutes, then flip the chips over and continue baking for another 6 - 7 minutes or until they are crisp and light golden brown.
Let the chips cool completely on the baking sheets. Repeat with the remaining tortilla wedges.
Store any leftovers in an airtight container for up to a week.
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