Original Post: https://www.evolvingtable.com/baked-tortilla-chips/
Baked Tortilla Chips
If you’re tired of tortilla chips that snap the second they hit the dip, these Baked Tortilla Chips are the answer. Made with just corn tortillas, oil, and salt, they bake up sturdy, crisp, and perfect for scooping even the thickest guacamole.
Servings: 6 servings
Ingredients
- 12 corn tortillas 5 to 6-inch, yellow or white
- 1 tablespoon olive oil
- ½ teaspoon salt plus more to taste
- 1 teaspoon lime juice optional
Instructions
- Preheat oven to 375 degrees.
- Whisk together oil, lime juice and salt in a small bowl. Brush oil mixture over both sides of each tortilla using a pastry brush. Cut each corn tortilla into 4 or 6 triangles using a knife or pizza cutter.1 tablespoon olive oil, ½ teaspoon salt, 1 teaspoon lime juice, 12 corn tortillas
- Place tortilla triangles in a single layer on two large baking sheets. It's OK if some of them overlap slightly.
- Bake in the preheated oven for 12-14 minutes if using a light baking sheet or 8-11 minutes if using a darker colored baking sheet. You’ll know the tortilla chips are done baking when they are crisp and golden.
Video
Notes
- Storage: Once your freshly baked tortilla chips have completely cooled, place them in a large 1-gallon sized ziplock bag. They will last for up to 3-4 days at room temperature.
- Reheating: If the chips start to get a bit soft after storing, simply pop them into a 375 degree oven for a few minutes to crisp them back up.
Nutrition
Calories: 135kcal | Carbohydrates: 23g | Protein: 3g | Fat: 4g | Saturated Fat: 1g | Sodium: 183mg | Potassium: 97mg | Fiber: 3g | Sugar: 1g | Vitamin C: 1mg | Calcium: 42mg | Iron: 1mg
