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.
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 350ยบ.
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.
