Wednesday, April 2, 2014

What I'm Snacking On: Easy Baked Tortilla Chips


Whenever I buy corn tortillas at the store, it seems my options are limited to either the ginormous bag or the extra-grande ginormous bag of tortillas. And, with just two in our household, even though we eat a Mexican-inspired meal quite often, we never seem to finish off that package of tortillas before they start to go stale. So, in lieu of wasting a pile of tortillas, I made a batch of baked tortilla strips and chips. The strips are a perfect adornment to salads, and of course, chips are the perfect vehicle for shoveling -- er, I mean, daintily scooping -- salsa or guacamole into your mouth.

I fully recognize that this is totally one of those "semi-homemade" recipes -- and, of course, if you have the time and ingredients, you could always start with made-from-scratch corn tortillas. But when the clock is ticking, and those packaged corn tortillas are starting to go a little crispy, making these strips or chips is the way to go.

Baked Tortilla Strips and Chips (printer-friendly version)
makes about 3 chips or 8 strips per tortilla

soft corn tortillas
1 tablespoon olive oil
sea salt [optional]

1. Preheat the oven to 425 degrees. Line a rimmed baking sheet with aluminum foil. Place a wire rack on top of the foil.
2. For tortilla strips, stack the tortillas together, then use a sharp knife to cut the tortillas into half, then into 1/2-inch strips.
3. For tortilla chips, use a small circle cookie cutter to cut the tortillas into rounds. You should be able to get about 3 circles per tortilla. (Two will be perfectly-shaped, the third will be slightly wonky.)
4. Place the strips or rounds on the wire rack. Brush both sides of each strip or round with olive oil. Sprinkle with sea salt if using.
5. Bake in the oven for 8 minutes, flipping the tortilla strips or chips halfway through the baking time. Keep your eye on the tortillas at the end of the baking period, as they can go from golden to super-brown in a matter of seconds.
6. Remove from the oven and let cool. Store any extras in an airtight container at room temperature.



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