Monday, May 5, 2014

Homemade Corn Tortilla Chips

Baked Corn Tortilla Chips

Did you whip up a batch of Classic Guacamole today??  Or perhaps it was a nice Grilled Tomatillo Mango Salsa?  And when you were at the store did you get all the ingredients on your list... except the tortilla chips??  I just may have done exactly that, but my to my family's happiness all was not lost.  Actually... all was better.

Tomatillo Mango Salsa
Tomatillo Mango Salsa
Spying a bag of corn tortillas in my pantry my mind went to work.  Hmmm... DIY Corn Tortilla Chips??  Probably made with corn tortillas, right?

Pulling out a few of the fragrant rounds (I love the smell of corn tortillas) we cut them into triangles and strips (and yes... they really can be cut with a cutter into heart shapes too), drizzled with our favorite avocado oil, sprinkled with a few pinches of smoked paprika and a grind of salt and we baked.  And then we ate.

Nicely salted, flavored and crisped to perfection, these Baked Corn Tortilla Chips brought a fraction of the fat than the store bought bags, and the whole family actually begged for another batch.

20 minutes is all you need to whip up a crispy batch of your own.  Now you're happy you forgot that bag at the store!!

Corn Tortilla
20 minutes and a stack of corn tortillas is all your need for fresh, crispy chips!

Homemade Baked Corn Tortilla Chips
Lightly flavored and salted, these tortilla chips crisped to perfection with about 20 minutes in the oven.  Our bag listed 1.5 grams of fat per 2 corn tortillas, and with each tortilla cut into 8-12 pieces, that's a lot less than the store bought bag!  I've never been so glad I forgot something at the store.
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2-3 corn tortillas
1-3 tsp avocado oil (other oils will work too)
1/4 tsp smoked paprika
salt to taste

Preheat oven to 350º.

Cut the tortillas into triangles or strips (or heart shapes like a certain teenage girl in our house did) and place in a bowl.  Drizzle half of the oil over the cut tortillas and toss gently with your hands.  Add more oil if desired.

Layer in a single layer on a baking sheet and dust with smoked paprika.  Sprinkle with salt to taste, then place baking sheet into the oven.

Turn your pan at about 10 minutes, then continue baking until the chips are crisp and lightly browned.  Ours took just under 20 minutes to become crispy.  Check often, and remove earlier for less crispy chips.  

Serve immediately or allow to cool and store for up to a few days in a sealed container.

Baked Corn Tortilla Chips


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