Simple Mexican Tortilla Chips
These simple baked tortilla chips are great to eat alone or with any dip. Use them in taco salads or nachos. All you need are some homemade or store-bought tortillas. Add a little oil and salt for flavor and bake. If you run out of the usual store-bought tortilla chips, these are a great substitute.
Servings: 48 chips or more
Ingredients
- 6-10 flour tortillas (select your preferred size & number; 8 chips per tortilla) store-bought or homemade
- 2-3 tbsp oil olive oil, avocado, canola, grapeseed, etc.
- 1-2 tsp salt coarse salt adds texture, but any salt will work
Instructions
- Preheat oven to 400˚F (204˚C). Line a large baking sheet (17x12 inches) with parchment paper or a Silpat.
- Rub or brush each side of a tortilla evenly with oil. Use enough oil so the salt sticks but no more. Sprinkle salt on both sides. Stack tortillas and cut into wide strips or traditional chip triangles. For triangles, cut tortillas into wedges like pizza or pie slices.TIPS: For easier cutting, stack cut tortillas and continue to cut until desired size is reached. Go easy on the salt, since there will be some on both sides of each chip.
- Place the cut tortillas in an even layer without overlapping. Bake for 10 minutes flipping each chip at 5 minutes. Chips will brown a little and be crunchy.
Video
Notes
Serving Suggestions:
Serve the simple chips with guacamole, salsa, cheese or bean dip. Use them in taco salads, nachos, or eat alone.
Storing:
Store at room temperature in an airtight container or bag for several weeks. They will remain crunchy.