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Recipe

Homemade Baked Tortilla Chips

Scott Phillips

Servings: 6 to 8

Homemade chips are so much better than store-bought chips, and they’re easier to make than you might think.

Ingredients

  • 6 to 8 6-inch corn tortillas
  • Vegetable oil
  • Kosher salt

Nutritional Information

      Calories (kcal) : 100
      Fat Calories (kcal): 45
      Fat (g): 5
      Saturated Fat (g): 0.5
      Polyunsaturated Fat (g): 2.5
      Monounsaturated Fat (g): 2
      Cholesterol (mg): 0
      Sodium (mg): 290
      Carbohydrates (g): 12
      Fiber (g): 1
      Protein (g): 1

Preparation

  • Position a rack in the center of the oven and heat the oven to 400°F.
  • Use a pastry brush to generously coat the tortillas with oil (about 2 Tbs. total), stacking them as you go. Cut the stack in half, and then cut each half into 3 triangles. Arrange the triangles in one layer on a rimmed baking sheet. Sprinkle them generously with salt.
  • Bake until the tortillas begin to sizzle and turn light brown, about 7 minutes. Rotate the pan and continue to bake until the chips are crisp and golden brown, 5 minutes more. Serve warm or at room temperature.

Reviews

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Reviews

  • user-3142301 | 01/07/2014

    Please do not use vegetable oil, the process that it takes to make uses so many chemical's...I used EVOO it worked great. Enjoy!

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