These work with any tortillas but, if you want them to be close to the originals make sure you use corn tortillas. I also cut them into small strips as a tortilla soup topping.
- corn tortilla chips
- oil (I use canola)
- While the tortillas are still whole, brush both sides with oil.
- Stacked oiled tortillas together and cut into triangles.
- lay out in a single layer on baking sheets. (may need to use more than one)
- sprinkle with salt.
- Bake for 15 minutes or until crispy. Watch them closely and rotate the trays to make sure they are evenly cooked.
Published: Thursday, September 15th, 2011 by Kelly