Crunchy Baked Tortilla Chips
I love tortilla chips but when they are deep-fried, they may not be the smartest snack choice. Read on for more info on why these crunchy chips are so popular. Plus, don’t miss out on the baked chips recipe.
Have you ever wondered why a Mexican snack become so popular in America? I have and here’s what I found out. Potato chips are the number one snack in America but tortilla chips are increasing in sales more. Salsa is now becoming the new ketchup. As the Latino population continues to grow, so do foods that cater to them.
Homemade chips feel (and taste) special, but they come together quite simply. It takes just four simple steps to impress your guests with a basket full of warm, freshly made, lightly salted baked tortilla chips. Serve these baked chips with our freshly-made guacamole recipe, and watch those chips disappear.
I spent some time in my kitchen coming up with a smarter option. Baking instead of frying drastically decreases the fat content of the chips. Thus, reducing calories as well. You’ll want to eat these shortly after making as that’s when they are crispiest. I only make what I think will be eaten. They are so easy-to-make that you could easily bake them in small options as needed.
1 tablespoon olive oil
12 white or yellow corn tortillas
¼ teaspoon salt
- Heat oven to 375°F. Brush onto both sides of the tortillas.
- Stack tortillas and cut the pile into eight pieces.
- Spread tortilla triangles in a single layer on two large baking sheets. Season evenly with salt.
- Bake 6 to 8 minutes or until golden brown and crisp. Store chips in an airtight container.
Makes 8 servings.
