Homemade Restaurant Tortilla Chips
Delicious, oven-crisped to perfection
Progress is impossible without change and those who cannot change their minds cannot change anything.
7 corn tortillas (extra thin)
Do you love going to Mexican restaurants where you get those authentic, fried tortilla chips? They always have just the right amount of salt, lime and crispiness. They’re even better when they’re hot out of the fryer. After some much needed research and development, we have come up with a guilt free version of these crunchy little thangs. The key to the extra crispiness factor? Extra thin corn tortillas.
Stack 7 corn tortillas together and cut them into wedges. To do this, cut once in half, then use each half to cut into thirds. You'll have perfectly sized chips every time.
Grocery Store Tips
Mission extra thin yellow corn tortillas shouldn't be hard to find in your store. Just make sure you get the pack that is labeled extra thin.
You'll need 2 baking sheets to fit all of your chips. Another thing you'll need are 2 cooling racks to fit over your baking sheets. The racks will allow the chips to bake evenly without having to flip over each chip halfway through its cook time. After you have arranged your cut wedges, spray your chips with canola oil cooking spray. Sprinkle kosher salt over each chip, and bake for 14 minutes at 350°.
Once your chips are done baking, sprinkle a little more kosher salt and squeeze a fresh lime over the chips. The chips will be a little hot, but you can serve almost immediately.