Baked Corn Chips

While I was cleaning out my cupboards and fridge I came across some leftover corn tortillas that I wanted to use up, so I made some quick and easy baked corn chips.  This a great way to have “healthier” chips, or least that is what I am telling myself!  The chips are perfect with some homemade guacamole, salsa or by themselves.

Corn tortillas (I use the Mission extra thin corn tortillas)
Canola oil
Kosher salt

Cur the corn tortillas (two cuts per tortilla for four pieces) and drizzle with canola oil.  Use a pastry or silicon brush to ensure oil is lightly covering each tortilla piece.  Sprinkle with salt and bake at 400 degrees for 7 to 10 minutes, until the chips are crispy and light golden brown.


Leave a Comment

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s