Oven-Baked Tortilla Chips

“Homemade” oven-baked tortilla chips are healthier, less salty and less oily than store-bought bagfuls. theKitchn posted this quick-to-make recipe and I felt I should pass it on. I know I’m not alone in my love of the corn chip.

Size: How ever many you'd like...

Ingredients:
Good-quality corn tortillas (I prefer NOT to use handmade)
Neutral vegetable oil, like grapeseed or canola
Flaked sea salt

Directions:

Preheat oven to 350F.

Pour a few tablespoons of oil into a bowl and brush a thin coating onto your baking trays. Set aside.

Place one tortilla on the cutting board and brush the top with a light (thin) layer of oil. Don’t use too much and don’t forget to go to the outer edges. Place another tortilla on top of the oiled one and brush the top with oil. Continue in this manner until all your tortillas are oiled and stacked in one pile.

Using a large, sharp knife, cut your tortilla stack in half using one firm chop, if possible. Cut one of the halves in half and cut each of those halves in half again, forming wedges. Repeat with other side. This will give you eight stacks of tortilla wedges.

Arrange the tortilla wedges in a single layer on the oiled trays. Place the wedges with the un-oiled sides facing down so that they have contact with the oil on the tray. A little overlapping is fine, but don’t overlap too much or they won’t crisp. Sprinkle a pinch or two of flaked sea salt over the tops, being sure that all of the wedges get a touch of salt.

Place trays in the oven and bake for 8-12 minutes. Check your chips at 8 minutes and rotate your pans. Be aware that very thin tortillas are vulnerable to your oven’s hot spots and can start to char.

The chips are done when the edges are crisp and dry and slightly lifted from the tray. They should be a few shades darker, though not completely browned. (Chips made from handmade tortillas will often have a few brown spots on them so don’t worry if you see a few.) The chips will still be slightly flexible in the middle, but will crisp further as they cool.

Remove trays from the oven and let cool slightly. As they cool, the chips will continue to crisp all the way through. Test one and if it isn’t as crisp as you would like, return the trays to the oven for another 2 to 3 minutes.

Once the chips are fairly cool, remove them from the tray and serve. If you’re not eating them right away, store in an airtight plastic bag or container. Homemade chips are especially susceptible to getting stale, so be sure to bag them up as soon as possible.


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Author: Emily Sarah Downs

Cuisine Coordinator, Tips From Town, Ridgewood, NJ

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