What do you do when you're given $20 to cook as many meals as you possibly can and after 9 meals, you still have a stack of tortillas left? You make tortilla chips. And then you blend that sad half can of tomatoes into a salsa and you have yourself a swift little toasty, crunchy snack.
There are few things better than fresh, warm, crispy corn chips—it's time to #treatyoself. You can put the tray into the oven before it's preheated fully—the extra time in the lower-heat oven will help toast the chips. If you want more than just 2 small servings of chips, you should bake more. I did the second batch as I ate the first batch. It's what the pros do. Then you sit back, and procrastinate as long as you can before diving into that sink of dirty dishes. I see you. Cheers, friend.
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Yields: 2 servings
Prep Time: 0 hours 5 mins
Total Time: 0 hours 25 mins
corn tortillas, cut into 8 wedges each
extra-virgin olive oil
Kosher salt
- Preheat oven to 350°. On a large baking sheet, tessellate your tortilla wedges so that there is no overlap. Brush both sides of each wedge with oil, then season with salt.
- Bake until chips are golden and crispy, 18 to 20 minutes.
June Xie
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