Love the chips, but don’t love the store price/fat/sodium/taste? With this little technique, you can control the amount of salt and fat, and eat chips that taste fresh because, well, they are! And there’s no recipe that’s any easier.
Homemade Tortilla Chips
makes a bunch
Fresh flour tortillas
Fresh corn tortillas
Oil (I use peanut, but I’ve tried canola, olive, & corn and they all work)
Preheat oven to 350º.
Lay one tortilla on a cutting board. Brush top lightly with oil. Place another tortilla on top of the oiled one & oil it. Repeat, until you have a stack of oiled tortillas. For flour, I then cut each stack into four strips, then make nice shapes out of the stacks of strips. For corn, I cut the stack in pie-wedge-shaped quarters.
Place cut tortillas in one layer on cookie sheet. Sprinkle with salt to taste. For flour, bake in 350º oven for about 10-12 minutes, until barely golden. For corn, bake for about 15 minutes, until crisp & golden. NOTE! Ovens thermostats vary, and even a few degrees difference between your oven and mine will change the amount of time necessary to bake these. Start checking a couple of minutes before my recommended times, and adjust as necessary.
Cool chips in a large bowl. Chips will keep for a week or so in a zip lock or tupperware (although they’re best within the first three days).