Easy 10 Minute Baked Tortilla Chips
With three ingredients and just 10 minutes, you can have homemade baked tortilla chips anytime you want.
Servings: 6 servings
Calories: 126kcal
Ingredients
- 12 corn tortillas 1 package, preferably organic
- spray oil olive, avocado, etc.
- salt to taste
Instructions
- Preheat oven to 400 degrees.
- Cut tortillas into six triangles each using kitchen shears, pizza cutter or chef's knife. Spread into a single layer on a large cookie sheet (use more sheets if needed to fit single layers).
- Spray triangles with olive oil - only the top side. Don't worry too much about perfection, but try to make sure every triangle has some oil on it. Sprinkle with salt.
- Bake for 4 minutes. Remove pan and shake a bit to move chips around (or use a spatula) and return to oven for 2-3 more minutes, being careful not to burn them. Note: The shaking of the chips is to make sure the chips on the edges of the pan don't burn first - not to turn the chips. The chips will cook without turning, so don't waste time trying to turn each chip - but do make sure they stay in a single layer.If you do have some chips on the edge that are browning quicker, you can remove them and continue baking the rest.
- Remove from oven and cool (they will crisp a bit more as they cool). Repeat with any additional cookie sheets, as needed. Add more salt if desired and serve immediately.*
Notes
*Homemade baked chips don't last as long as commercial, so it's best to bake only what you will eat in a day or two. Store uneaten chips in an airtight container.
Note: nutrition calculations done with about 2 teaspoons of oil sprayed onto 12 tortillas.
Nutrition
Calories: 126kcal | Carbohydrates: 24g | Protein: 3g | Fat: 3g | Saturated Fat: 1g | Sodium: 24mg | Potassium: 97mg | Fiber: 3g | Sugar: 1g | Calcium: 42mg | Iron: 1mg
