• 8 yellow corn tortillas

  • 3 Tbsp. olive oil, plus more for the sheet pan

  • Kosher salt


    Preheat the oven to 375°F. Brush two (preferably dark) sheet pans with olive oil and set aside. Stack the corn tortillas and cut in half. Cut each stack of halves into 5 triangles for a total of 40 chips. Lay the tortillas in a single layer onto the sheet trays (it is ok if they touch as they will shrink during cooking). Using a pasty brush, coat each tortilla with the remaining 3 tablespoons olive oil and season generously with salt. Bake in the oven until crispy, 8 to 10 minutes. Remove from the oven and immediately season again with salt. Serve at once.

    Feeling inspired? Turn these freshly baked chips into the ultimate party appetizer: Kate McMillan's Chili Lime Shrimp Nachos.

    Photo: Danielle Occhiogrosso

    Recipe adapted from Fan Fare: Game-Day Recipes for Delicious Finger Foods, Drinks and More by Kate McMillan.

    Next Story