For week #24 of my 2018 challenge to try one new whole-food plant-based (WFPB) recipe each week, I baked these corn tortilla chips, which were so EASY!
I'm talking ridiculously SIMPLE. How did I not know about this before?!
I LOVE Mexican food. And it's easy to make a healthy Mexican dish with ingredients like brown rice, beans, corn, avocado, tomatoes, and salsa.
But those CHIPS. Those deep-fried chips that are usually high in fat and sodium...
They're delicious. And they compliment the meal SO WELL. But they're not exactly on the "health food" menu.
Until now. :)
- 6 soft corn tortillas (the thinnest you can find)
- Salt and/or other seasonings you like (optional)
- I researched several online recipes for baking tortilla chips. Oven temperatures varied a bit in these recipes. For me, it worked best to preheat the oven to 350 degrees.
- Stack the tortillas and cut them into wedges.
- Place wedges on a cookie sheet, in one layer (avoid overlapping). Parchment paper can be used but is not necessary. (The chips don't really stick.)
- I baked the chips for 5 minutes, flipped them over (which might be unnecessary, but I wanted them to bake evenly), then baked them another 5 minutes.
- After 8-10 minutes of baking, watch the chips carefully, checking them every couple minutes. Take them out when they start to brown.
- Allow the lightly-browned chips to sit on the warm cookie sheet and cool.
- Please note that they crisp as they cool.
This post was originally published on June 27, 2018.