Baked Tortilla Chips

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Sometimes we have extra tortilla, but we used up all the taco meat an are too lazy to make more, what do we do? We make tortilla chips that last for 1-2 weeks in a airtight container. 


Make 40 chips


Ingredients:

  • 10 – 6 in. corn tortillas
  • 3 tbsp vegetable oil of choice
  • ½ tsp salt


Directions:

  1. Preheat oven to 375F
  2. In a small bowl, mix oil with salt
  3. Place first piece of tortilla on cutting board, with a brush, brush tortilla with oil. Place another piece of tortilla on top, oil, and repeat steps, until all tortillas are oiled and stacked
  4. Cut the stack of tortilla into quarters
  5. Place each piece of tortilla on lined baking pan side by side, without overlapping. 
  6. Bake at 375F for 12 minutes or until golden



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