My Recipe Box

Homemade Baked Tortilla Chips

RATE IT

Serves 6 to 8

  • by from Fine Cooking
    Issue 127

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

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

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.

nutrition information (per serving):
Calories (kcal): 100; Fat (g): fat g 5; Fat Calories (kcal): 45; Saturated Fat (g): sat fat g 0.5; Protein (g): protein g 1; Monounsaturated Fat (g): 2; Carbohydrates (g): carbs g 12; Polyunsaturated Fat (g): 2.5; Sodium (mg): sodium mg 290; Cholesterol (mg): cholesterol mg 0; Fiber (g): fiber g 1;

Photo: Scott Phillips

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!

header

MEET THE CHEFS FROM SEASON ONE

Cookbooks, DVDs & More