For the last year or so I’ve been on a huge Mexican food kick. As a result, in addition to beans and rice, I’ve also been buying lots of fresh salsa. While awesome as a condiment, salsa is also the perfect dip – however, dips need conveyors. The perfect conveyor for salsa (as well as for pulled pork and hummus in my book) is a chip. I don’t always have chips in my house, but I always have corn tortillas. Imagine my delight when I discovered you can make chips out of corn tortillas in less than 10 minutes.
Baked Tortilla Chips
Ingredients
corn tortillas
olive oil
kosher salt
pepper
Directions
Cut tortilla chips into sixths (as though you were cutting a pizza – so you get the nice triangles)
Spray baking sheet with olive oil
Lay out tortilla slices on baking sheet, spray again with olive oil.
Sprinkle with salt and pepper.
Now you have two options
1) For the safer route: Bake at 350 for 15-20 minutes (flip 1/2 way through if so inclined)
2) For the more adventurous: Broil on high for 3-4 minutes/side (adjust depending on your oven) — WATCH CHIPS CLOSELY!*
The chips are best served when slightly warm. Throw in a bowl and serve with the dip of your choice:
*Broiler Method: I think that the broiler method works best for getting a nice crispy chip. It is my method of choice – however it’s possible that my husband prefers that I use the oven – but that’s just because the first time making these didn’t go so well. One of the first times I made these chips I checked how things were going around minute 3 and everything looked fine. Suddenly, around minute 5, I noticed smoke coming out of the oven. The chips went from unbaked to fire fuel to charcoal in a very short time. Lesson learned – never leave the broiler unattended. So… if you have frightened your roommates/family with kitchen fires already, you may decide to stick to the oven method.
…. I’ll continue to use the broiler method… I mean how many times can this really happen?










