Baked Corn Tortilla Chips
Makes around 36 chips
5-6 round corn tortillas
Preheat the oven to 400 degrees and line a baking sheet with parchment paper (not totally necessary, but it makes it easy to clean up). Place a tortilla on your cutting board and brush it with olive oil. You don’t have to go crazy and drench it, but be sure to get a good coat of oil over the entire tortilla. Sprinkle with salt. Flip the tortilla over and brush the other side with oil and then salt. Using a pizza cutter, cut the tortilla into 6 or 8 pieces (like you are cutting a pizza). Place the tortilla pieces on the parchment lined baking sheet and repeat until your pan is full. Bake for 10-15 minutes until the chips start to brown on the edges. Salt again when you take the hot chips from the oven. Allow the chips to cool for a few minutes and then serve. The chips will get crispier as they cool.
And in case you missed it, these are amazing with this salsa.