| Level: | Easy |
| Total: | 25 min |
| Prep: | 10 min |
| Cook: | 15 min |
| Yield: | 4 to 6 servings |
Ingredients
- Twelve 6-inch corn tortillas (preferably white)
- 1 tablespoon vegetable oil
- Fine salt
Instructions
- Preheat the oven to 350 degrees F. Brush both sides of the tortillas with the oil. Stack the tortillas and cut the pile into sixths to make chips. Spread the chips out in a single layer on two large baking sheets and season with salt. Bake until golden brown and crisp, rotating the baking sheets once, about 12 to 15 minutes. Serve.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 188 |
| Total Fat | 6 g |
| Saturated Fat | 1 g |
| Carbohydrates | 32 g |
| Dietary Fiber | 5 g |
| Sugar | 1 g |
| Protein | 4 g |
| Cholesterol | 0 mg |
| Sodium | 176 mg |
Reviews
I sprayed both sides of the tortilla, cut into 8th, and baked till light brown. I love them dipped into sour cream.
This recipe is great. Just remember to watch them or set the timer.
Great recipe! I did 8 minutes per side and it did not disappoint. I used spray olive oil instead of brushing each one.
I used almond flour tortillas and they were perfect!
Was tasty flavor wise, but the cheese congealed. I lowered the heat and added it slowly, and at first it looked great I went to grab something and when I turned back a second later suddenly it all globbed up and the rest of the sauce was water thin. Tried adding a little cornstarch and water to at least thicken the remaining non-cheese congealed part of sauce which helped but not sure what the answer to the cheese problem was. Was finely grated Parmesan so confused.
Sprayed my corn tortillas with canola spray, cut up, salted, put on the rack in a sheet for 6 minutes. Turned them then another 6 minutes. Perfect chips. Plan to use these as a base chip for nachos with refried beans, shredded cheese and pickled jalapeños.
My first attempt at baking tortilla chips and this recipe is a keeper! I made it exactly according to the recipe (baked 12 minutes) and the chips turned out perfect! Easy, fast and a healthy version of tortilla chips, plus can control the amount of salt.
Awesome!!!! Love these, are better than store bought to me and definitely healthier!! Totally hooked!!!!
I put the wedges in a bowl and tossed with oil then sprinkled with salt. I found these were done within 7 minutes (although that may be because I used toaster oven instead of large oven). Removed to cooling rack to cool completely then stored in zip-lock bag.
Brilliant recipe and taste. I really tastes such a solution and do it often. Theoretically, these chips can fry or bake – I always choose baked, I think they are then tastier and healthier.
Still, I found a different solution with poppy seeds, nuts and other additives http://www.open-youweb.com/how-to-make-homemade-tortilla-chips/ and can anyone advise what else can you say to them?