Recipe of the Week: Homemade Tortilla Chips

One night we were eating taco soup, but we didn't have any tortilla chips so I made some out of corn tortillas using this recipe.  They turned out great and were easy.  I'm pretty sure they're healthier than the ones you buy at the store.

  • 1 package flour tortillas or 1 package corn tortilla 
  • 2 tablespoons oil 

  1. With a pastry brush, paint a very light coating of oil on one side of each tortilla. 
  2. Stack the tortillas greased side up in an even pile. 
  3. With a sharp, heavy knife (or serrated knife) cut the stack in half, then into quarters, then into eighths. 
  4. Separate the pieces and arrange them greased side up on a lightly oiled baking sheet. 
  5. Toast the chips in a preheated 350 degree oven for about 10 minutes or until they are crisp and just beginning to brown lightly; watch them closely so they don't become over baked.


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