Preheat your oven to 450 degrees. Locate your tortillas. Yellow or white, your choice.
3-4 tortillas is a good small to average serving for one person
5-6 tortillas is a good giant serving for one person
Spray the front and back of each tortilla with your oil of choice. Just a light spray. You can use cooking spray or a brush.
Cut the tortillas into 6 wedges. You can do 8 if you want smaller chips.
Arrange the tortilla wedges in a single layer on the pan. The edges can touch, but shouldn’t overlap too much. If they won’t fit on one pan, grab a second pan, or cook them in batches. Sprinkle the salt on top. I like to grind kosher salt in my mortar and pestle so it’s super fine, like popcorn salt. You can skip the salt if you watch your sodium. If you want to try another seasoning, go crazy! You can make cilantro lime chips, cinnamon sugar chips to go with a dessert dip, mix some cheesy popcorn topping with taco seasoning for your own gourmet doritos!
Pop the pan(s) in the oven. Mine usually take about 7-9 minutes.You’ll want to keep an eye on them after they’ve been in for about 5 minutes, because once they start to get a little color, they can go straight to burned pretty quickly. Pull them out when they’ve got some good golden brown color.
They are best eaten fresh, but sometimes if there are leftovers (RARE!), I put them in a resealable plastic bag. They’d probably last 2-3 days that way… I can’t say for sure because they never last that long.
Let them cool for a few minutes- they will be VERY HOT. Serve with salsa (I have yummy salsa verde from the Farmer’s Market in the photo), guacamole (my favorite), hummus, or any dip of your choice.
Sprinkle some cheese on top and throw them back in the oven for a minute for nachos.
Mothers Secret Recipes of Comfort Food & Culinary Inspiration from an Organic and Allergen-free Approach