Semi-Homemade Baked Tortilla Chips 烤墨西哥玉米片
It is relatively easy to make your own less-salt (or no salt!) tortilla chips at home with these store-bought handmade corn tortilla. But wait till you hear why I am making these chips.
Leftovers from making these tacos. Yes. However, more so that the oven is planned for 350F roasting - to roast a tray of oats (for homemade granola), and some walnuts. Why not load another tray of corn tortilla wedge-pieces to fully optimize the oven. THAT...is the reason.
Semi-Homemade Baked Tortilla Chips 烤墨西哥玉米片
adapted from SimplyRecipes
Ingredients:
2 corn tortilla, sliced to 12 wedges (6 wedges per tortilla) - leftover tortilla from making tacos
Directions: Preheat oven 350F. Without over-crowding, place the wedges on the tray. Roast one side for about 6mins, then flip the wedges and continue to roast for about 6 more minutes till the wedges turn darker in color. Serve with dip or crush them as crispy topping to creamy soups.
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Tag: homemade tortilla chips, baked tortilla chips
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