Homemade Tortilla Chips
Super crunchy baked tortilla chips
The key to the extra crispiness factor? Extra thin corn tortillas.
7 corn tortillas (extra thin)
pinch salt (kosher)
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.
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. I got mine at Walmart and they fit perfectly. These 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.