Toasted Corn Tortilla Chips from Marge Poore
Tostaditas al HornoToasting tortilla chips in the oven uses almost no fat. The chips will be a bit more crunchy and drier than fried chips, but I like the results of oven-toasted chips, and often make them this way.
Ingredients
Makes 4 to 8 dozen chips
- 12 6- to 7-inch corn tortillas
- ¼ cup vegetable oil
- ½ teaspoon salt or to taste (optional)
Instructions
- Preheat the oven to 325°.
- Lay one tortilla on a cutting surface.
- Brush one side only with a thin film of vegetable oil, about ⅛ teaspoon.
- Repeat with the remaining tortillas and oil.
- Cut the tortillas into the desired size: quarters, sixths, or eighths.
- Arrange as many tortilla wedges as will fit in a single layer on a large baking sheet.
- Bake on the middle rack of the oven about 10 minutes, or until the chips are crisp and lightly browned.
- Remove the chips from the oven and sprinkle lightly with salt, if desired.
- Repeat baking until all of the chips have been toasted.
- Once cooled, store in a sealed plastic bag, or other airtight container, if made ahead.
