How To: Homemade Tortilla Chips
I’m always looking for a snack, and chips and salsa is always a perfect go-to combo. Buying tortilla chips has gotten a lot easier now that there are plenty of brands out there selling them as close to authentic as possible, however there is nothing better than making them yourself.
I decided to make these when I stumbled upon a long lost package of corn tortillas in the fridge that had sadly been forgotten. They were on the edge of despair, almost ready to go to the trash, but no, I saved them and made them taste like magic.
The process is unmistakably easy and you can use either a seasoned salt like I did or just a simple sea salt. You can even mix lime juice with the oil for a zesty kick or turn them gourmet and add fresh herbs and ground black pepper. Really the possibilities are endless.
- Preheat the oven to 350 and lay out a large baking sheet.
- Cut corn tortillas into quarters (wedges) and lay them in a single layer on the baking sheet.
- Using a brush or your hands, brush a very tiny amount of olive or canola oil over each tortilla and put them in the oven for 6 minutes.
- Using tongs, flip each tortilla over and brush a tiny…really tiny…amount of oil over the other side. Sprinkle a little salt over each tortilla. I used a cajun-seasoned salt however regular sea salt is never a bad choice.
- Place them back in the oven and bake for another 6-8 minutes or until they have become a little browned and crispy.
- Transfer the chips to a plate or cooling rack.
- Store them in an airtight container for up to two days.