Homemade Corn Tortilla Chips, Easy Cheap Mexican Snack Food

Recipe by the80srule
READY IN: 20mins
SERVES: 4
YIELD: 32 chips
UNITS: US

INGREDIENTS

Nutrition
  • 8
    corn tortillas (assuming they're the small ones that have about a 6-inch diameter)
  • 14
    cup olive oil (Corn oil works great, so does canola oil. This is an estimate, I think I had a little left over last)
  • 1
    teaspoon kosher salt, for sprinkling (table salt works too but coarse kosher works far better. Sea salt is fab as well)
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DIRECTIONS

  • Cover a cookie sheet in foil, and with a pastry or BBQ brush, brush with olive or corn oil and a small sprinkling of kosher salt. (You have to do this or else it won't come out right.).
  • Preheat the oven to 400 degrees-- make sure the oven rack is in the center.
  • Cut each tortilla into 4 equal wedge pieces.
  • Brush the pieces with olive/corn oil and lightly sprinkle with the kosher salt.
  • Bake for 6-10 minutes until the edges curl, depending on oven strength. Higher altitudes may need to cook for 15 minutes or longer.
  • Let cool for 5-10 minutes prior to eating.
  • Voila, you have natural yummy corn chips without unhealthy preservatives, hydrogenated oils, and whatnot. Serve with your favorite Mexican meal or snack food, a good salsa, or just eat plain. For some variation ideas: Soak in guacamole to make guac chips, brush tomatillo sauce or salsa on to have baked-on salsa, make spicy chips with my all-purpose Mexican seasoning, the possibilities are endless.
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