Baked Tortilla Chips
February 24: National Tortilla Chips Day
Tex-Mex and Mexican restaurants typically serve tortilla chips and salsa before the main meal. Although we are addicted to the crispy, crunchy corn chips that they serve us, we know that baking them at home is healthier than the fried, golden goodness of those restaurant-style tortilla chips. So we asked our Tejano amigos for advice on making baked tortilla chips and they told us how surprisingly simple they are to prepare. They taste terrific, too, with less grease—and guilt! Try them as an alternative appetizer for snack time and for National Tortilla Chips Day.
(Inspired by Gregorio and Silvia P.)
- 1 package of fresh corn tortillas (we used the yellow instead of white corn tortillas)
- cooking spray
Using a sharp knife, cut quarters from a stack of tortillas. Line a baking sheet with foil for easy clean up. Place tortillas on the baking sheet.
Generously mist over them with cooking spray. Lightly sprinkle with salt. Turn the chips over and spray over them again. Bake in a preheated oven at 400 degrees F for 15-20 minutes, being careful not to brown or burn the edges. The chips will curl somewhat during baking. Remove from the oven and allow to cool to a crisp.
- Serve the baked tortilla chips with salsa (see our blog recipe post in May for National Salsa Month) or guacamole (see our blog recipe post on November 14 for National Guacamole Day).
- Use baked tortilla chips to make nachos (see our blog post on November 6 for National Nachos Day).