I don’t know if I should even consider this a recipe because its so simple…more like a “how to” I guess. I posted a delicious salsa recipe a couple weeks ago and have been having these tortilla chips along with it! Baking tortilla chips is so much better for you than the over-salted fried ones you buy in the store. It does take more time, but its super easy and customizable and I love eating them straight from the oven when they’re warm. Yum! All you really need for this are tortillas (either wheat or corn, whichever you prefer), cooking spray, an oven, and your choice of seasonings if you want to use them.

Preheat your oven to 350. While its preheating, spray your tortillas front and back with the cooking spray (you can also do this after you’ve cut them up, but I find it easier to do it when they’re whole). Then, stack the tortillas on top of each other and cut into quarters or your desired shape. Using a pizza cutter makes this super easy but you could use a knife. Arrange the chips onto a baking sheet (make sure they are in a single layer. More than one pan may be necessary) and season both sides with whatever you like. I used seasoned salt for mine, but you could use regular salt or chilli powder or paprika…there’s a ton of combinations out there. Stick it in the oven. Now, how long you leave it in depends on what type of chip you use and also what kind of pan you’re using. I use corn tortillas and leave mine in for 18 minutes total (flipping the chips over halfway through). If you’re using a flatter pan (which would allow more heat from the sides to hit the tortillas), it will probably be less time. Keep a watchful eye on them to make sure they don’t burn! They should end up being a golden color like the photo above (on right). Enjoy when they’re still warm with salsa or guac!