It’s easy to buy a bag of tortilla chips, but there’s something rewarding about making your own at home—and it cuts down on the urge to overconsume a big bag of chips. Since we typically have tortillas in the refrigerator, we started to make our chips on demand. Simply brush tortillas with olive oil, slice into wedges, dust with salt, and bake. Quality tortillas are key here: for best results, use thin, authentic-style corn tortillas that are pliable and not overly dry. Serve with Roasted Poblano Salsa (page X) or Peach Salsa Fresca (page X), or top them with rice, beans, salsa, and Creamy Cashew Sauce (page X) for makeshift nachos.
- Yield: 6 Servings
- 12 corn tortillas
- 1 –2 tablespoons extra-virgin olive oil
- Flaked sea salt
- Preheat the oven to 350°F.
- Brush the tortillas with olive oil on both sides, then use a pizza cutter to slice them into 8 wedges per tortilla.
- Line two baking sheets with parchment paper or silicone mats. Place the wedges in a single layer on the sheets and lightly sprinkle them with salt, crushing the salt with your fingers as you sprinkle. Bake until golden and crispy, 15 to 20 minutes, rotating the pans halfway through. Remove from the oven and allow to cool. Tortilla chips are best fresh from the oven.