Description
Delicious homemade crispy tortilla chips made from corn tortillas.
Ingredients
Scale
- 6 small (6-inch) corn tortillas (yellow or white)
- Avocado or olive oil spray
- ⅛ teaspoon kosher salt (more to taste)
Instructions
- Preheat oven to 350°F.
- Cut each tortilla into 6 wedges. You can stack the tortillas and cut several at a time if you have a good sharp knife.
- Spray a large baking sheet with oil spray. Spread the tortilla wedges on a rimmed baking sheet in a single layer. (If they overlap, the overlapped portions will remain chewy instead of crisp.)
- Spray the cut tortillas lightly with oil spray and sprinkle with salt.
- Bake for 12 to 15 minutes, rotating pan once. Keep a close eye on them after 12 minutes (check every minute), because they can burn easily.
- Take the tortilla chips out when they are dark golden brown. They do need to be golden brown to be crisp, otherwise, they will be chewy. They may look a bit overdone but they taste best that way.
Notes
- Keep a close watch on the chips while baking to prevent burning.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Snacks
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup
- Calories: 150
- Sugar: 0g
- Sodium: 200mg
- Fat: 5g
- Saturated Fat: 0.5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 0mg