Baked Corn Tortilla Chips

Easy to make. Yes.

Easy to destroy. Absolutely.

So I had some extra corn tortillas that I have been wondering what to do with... While making more tacos is always a good idea, I decided to play around a bit with making my own chips. Now I have pan-fried chips before and they came out pretty good, but I wanted to make something that might be marginally more healthy... same concept, just this time without oil and frying.

The result actually turned out pretty well for one batch, the other not so much. Apparently the timing on these are crucial. One minute short and they are chewy, one minute long and they look like you dropped them off in Yosemite for a weekend.

The fun thing about this is you can get really creative with the seasoning, presentation, and style. Baking them allows you to make simple chips all the way to Chili's Fajita Nachos. This time around I used a healthy amount of paprika and a very minor amount of salt.

Overall, it is very easy, once you get the timing down. Watch these pups like a hawk.

Ingredients

Corn tortillas (the older, slightly stale ones actually work better)

Seasoning (this round was salt and paprika)

Directions

1. Preheat oven to 400C.
2. Cut tortillas into quarters and lay them out on a cookie sheet. Make sure the pieces don't touch or they will come out more chewy than crispy.
3. Add the touch of seasoning that you prefer and pop into the oven for 8-12 minutes.
4. Watch these as soon as they hit the 8 minute mark. My oven's optimum time is 11 minutes and 30 seconds... the burned image above was from the mid 12 minute mark. These critters burn fast.
5. Enjoy!