Corn Tortilla Chips

These chips are FANTASTIC!!!  They keep for at least 3 days (I say at least because they have never lasted longer than that so I can't attest to a longer time!), they are seasoned however I want, crazy easy, they are not fried, but they are crispy as all get out!

Load them up with your favorite salsa - I'll be posting my new favorite one later this week - or guac or refried beans, or cauliflower and lentil taco mixture, or all of the above and dig in!!!  :)

I don't think I'll ever buy a bag of tortilla chips again!

Corn Tortilla Chips

What's In It:
10 corn tortillas
Oil (I use olive)
Seasonings (I use garlic salt and chili powder)

What To Do With It:
Stack tortillas (I cut all 10 at once, but you can do as many or few as you are comfortable with), and cut into 6 wedge shaped pieces - I cut in half and then make two more cuts at angles like a pizza.

Place on cookie sheets, it's okay if they touch a little, but don't have them overlap.  I lay them in alternating rows and I can fill 2 cookie sheets exactly with 10 tortillas worth of chips.

Pour a little oil into your hands, maybe a teaspoon.  Pat your hands onto the tops of the chips to get a little oil onto each one.

Sprinkle with seasonings of choice. You could even do a cinnamon and sugar coating and use these with a fruit salsa.

Bake at 375 degrees F for 8 minutes, rotate pans and bake for an additional 6-10 minutes.  Watch the chips the second half - the brand of chip and it's thickness will greatly influence the time it takes to cook.  They need to only be lightly browned - if they look like toast, they are burnt.

Allow to cool a bit before eating - they get crispier as they cool.