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)
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.