Baked Tortilla Chips
Recipe adapted from Skinny Dips (Chronicle), by Diane Morgan
For guilt-free dipping at your next get-together, try baking your own tortilla chips using this super-simple recipe.
Servings: Makes about 96 tortilla chips
Ingredients
Directions
Total time: 15 minutes
Position one rack in the center of the oven and a second rack in the upper third, and preheat to 400°.
Using a pastry brush, lightly brush the tortillas on both sides with canola oil. Using a sharp knife, cut the tortillas into 6 or 8 wedges. Arrange the wedges on 2 rimmed baking sheets in a single layer without crowding the pan (cook in batches if necessary). Bake the tortillas on one side for 5 minutes, and then turn the chips over. Rotate the baking sheets and continue baking the chips until they are crisp and just beginning to brown, about 5 minutes longer. Remove from oven, sprinkle lightly with salt, transfer to a basket or serving bowl, and serve immediately.
Pair them with one of these lighter versions of classic dips from Diane Morgan
Position one rack in the center of the oven and a second rack in the upper third, and preheat to 400°.
Using a pastry brush, lightly brush the tortillas on both sides with canola oil. Using a sharp knife, cut the tortillas into 6 or 8 wedges. Arrange the wedges on 2 rimmed baking sheets in a single layer without crowding the pan (cook in batches if necessary). Bake the tortillas on one side for 5 minutes, and then turn the chips over. Rotate the baking sheets and continue baking the chips until they are crisp and just beginning to brown, about 5 minutes longer. Remove from oven, sprinkle lightly with salt, transfer to a basket or serving bowl, and serve immediately.
Pair them with one of these lighter versions of classic dips from Diane Morgan
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