Mmmm. Nothing like the sound of a biting into a crispy seasoned tortilla chip. My boyfriend and I were out of tortilla chips one day and remembered we had corn tortillas. We decided to experiment and the chips turned out great! We always have tortillas in our home for egg tacos or other recipes. Use these chips with the salsa recipe.
A tortilla chip packed with a little kick and the perfect touch of salt. These are baked rather than fried.
- 1 pack of 12 corn tortillas corn tortillas
- 1/4 cup of Olive Oil
- 1 tsp of Paprika OR Chile Lime seasoning
- ½ tsp of garlic salt or plain
Preheat the oven to 275°
Mix the olive oil, paprika, and salt in a little bowl.
Stack the tortillas on top of one another and brush with the olive oil mixture (stacking allows both sides of the tortilla to be coated). Option to cut tortillas in half and then 3 triangles on each side OR cut into 1 inch strips and half to shorten length.
Place on a lightly sprayed cooking sheet and place in oven for 15-18 minutes. Make sure to watch as they may burn easily.
Remove from oven once desired crispiness is achieved. Let cool. Start dunking these tortilla strips ASAP!