Corn tortillas are cheap, so depending on the circumstances, it may make more sense to cook up your own tortilla chips than bother hitting the store to buy pre-made versions. Plus, when you make your own chips, you know exactly how much oil, salt and other flavorings you're putting on them. I whipped these up on a whim, using only olive oil and sea salt as flavoring, but feel free to experiment with lime juice, chili powder, garlic and other flavorings to make them your own.
Note: I like my chips (and everything else) really crispy, so I let them stay in the oven a little longer than you may prefer. Keep an eye on their progress and feel free to taste test as you go!
- 6 to 12 corn tortillas
- Tin foil
- 1 to 2 tablespoons olive oil
- Sea salt, to taste
- Other seasonings, depending on your preference
- Preheat oven to 400 degrees.
- Spread tin foil on a baking sheet.
- Break up tortillas into chip-sized pieces and spread them across the tin foil. Try to keep pieces from overlapping too much.
- Brush tortillas with olive oil and sprinkle lightly with sea salt and other seasonings as desired.
- Bake for approximately 10 to 15 minutes, checking frequently for crispness. At a minimum, the edges should start to brown.
Laura Williams, M.S.Ed.
After receiving her bachelor’s degree in exercise and sport science from Texas State University, Laura Williams focused her career on aquatic and fitness management. Over the course of eight years she moved cross-country three times to take on progressively more difficult roles. She left management in 2010 to finish her master’s degree in exercise and sport science from the University of Mary Hardin-Baylor. She is now a writer, entrepreneur and the “Sporty Girl CEO” of GirlsGoneSporty. When she’s not working, Laura can be found running her dogs, snowboarding, lifting weights, attempting yoga or watching shamelessly trashy television. Connect with Laura on Google+.