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Crispy Baked Tortilla Chips
Course
Appetizer
Keyword
Appetizer
Prep Time
15
minutes
minutes
Cook Time
15
minutes
minutes
Servings
8
Ingredients
10
(5- to 6-inch) Corn or flour tortillas
1/4
cup
Vegetable or canola oil
Kosher or sea salt
Instructions
Preheat the oven to 375 degrees.
Place half of the tortillas in a single layer on a cutting board.
Brush them with a little of the oil.
Stack the tortillas and cut into 8 wedges.
Arrange the wedges in a single layer on a baking sheet.
Sprinkle with a little salt, Repeat with the remaining tortillas and arrange on a second baking sheet.
Bake for 7 minutes.
Rotate the baking sheet and bake until the chips are light golden brown and crisp, about 7 to 10 minutes more.
Remove from the oven.
Notes
I use a pizza cutter to cut the tortillas into wedges.
These are much healthier than the fried tortilla chips. They are great served warm with my
8 Layer Mexican Dip
,
Great Guacamole
, my
Pico De Gallo
, or
Queso Blanco
cheese dip! Perfect for my
Ultimate Nachos
too! cooled.
If you slice them into thin strips instead of wedges they add a fun crunch on top of salads, soups and stews! I love them on top of my
Way Too Easy White Chicken Chili
,
Southwest Chicken Stew
,
Taco Soup
, and
Southwest Turkey Soup
.
You can use other seasonings besides salt like chili powder and cumin.
Store in an airtight container for up to 5 days.