The first time I made homemade tortilla chips was out of necessity and laziness. I was too lazy to drive to the store and buy chips and needed them for the fresh bowl of guacamole I had just made. I know it was very poor planning to make guac and not have tortilla chips. I have no defense there.
I use to fry them, which works fine, but takes both a lot of time and a lot of oil. Now I bake them.
I love making my own tortilla chips for several reasons. First, I’ve never seen commercially available tortilla chips made with just olive oil (I’m sure they exist, I’ve just never found them). I’m not a fan of soy or canola oil, so I avoid them. Second, I always try to keep corn tortilla in my fridge, so the ingredients are on hand. Third, they are so doggone good!
8 corn tortillas
2 tablespoons olive oil
- Heat oven to 375ºF
- With a pastry brush or your hands, coat both sides of the tortillas with olive oil.
- Stack the tortillas for easy cutting.
- Cut the stack into eighths.
- Separate the pieces and arrange in a single layer on a baking sheet and sprinkle with salt.
- Bake the chips for about 8-12 minutes or until they are crisp and just beginning to brown slightly. Keep an eye on them and don’t let them burn!
- Remove from oven and let cool 5 minutes. They should get crispier as they cool. If they still aren’t crisp enough, place them back in the oven. Again, keep an eye on them, since nobody wants burnt chips!
Serves four (or two if you eat as much as we do).