What I like most about creating my own chips is exactly that.. I'm "creating my own chips". They are baked and the oil used is olive oil! What could be better? No saturated fat. None of that mess. Plus, it's fun to make. I like to mix up the variations of flavors.
I had plans for these Baked Corn Tortilla Chips. Earlier today, I made some guacamole with the pico de gallo I made yesterday. So, therefore, I absolutely needed some tortilla chips. I didn't have my favorite Blue Chips. BUT! I did have some corn tortillas, olive oil and seasonings. I geared these chips towards a more Mexican Flavor to go with my guacamole. So, I used cumin and some smoked paprika. You can use any type of spice or seasonings, really. Ranch is good too. The Ranch dressing mix that comes in the packets.
This recipe is super easy. I use a pizza cutter to cut the corn tortillas. Also, a brush is convenient too. It helps when adding the olive oil and seasonings. This particular recipe only calls for 5 ingredients.
GET BAKED Corn Tortilla Chips
Ingredients
12 Corn Tortillas
2 tablespoons Olive Oil
1 tablespoon Cumin
1 tablespoon Smoked Paprika
1 teaspoon Salt
1/2 teaspoon Pepper
Instructions
Pre-heat oven to 350 degrees and line two baking sheets with parchment paper or foil.
Using a pizza slicer or sharp knife, cut tortillas into 8 triangles by cutting in quarters then eighths; place in a bowl.
Drizzle olive oil and spices over tortilla triangles and mix well so all tortillas are evenly coated in oil and spices. Don’t be afraid to use your hands!
Divide tortillas evenly between both baking sheets and spread out so that they are in an even layer.
Bake for 15 minutes or until browned. (Varies based on oven.)
Store in air tight container for up to 4 days.
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