Every time I buy a large package of corn tortillas we never seem to get them used up before they start to go stale. Food waste is unacceptable in my house, so I have been searching for a way to use up leftover tortillas after we are out of taco fixings. These chips are the perfect answer.
These chips are easy to make and are a little healthier than the bag of chips you buy from the store because they don’t get fried in oil. Simply cut triangles, arrange on a baking sheet, and flip half way through baking. When I serve these chips I set out the salt shaker for those who want it.
I am patiently waiting on football season. Patiently. These chips will pair with all of your favorite dips when the season finally kicks off. Football Sundays, here we come! Enjoy!
PrintBaked Tortilla Chips
These chips are simple and healthy. Make them to use up leftover tortillas after taco night, or as a snack during football season.
- Prep Time: 3 mins
- Cook Time: 12 mins
- Total Time: 15 mins
- Yield: 2 servings
- Category: Appetizer
Ingredients
- 6 – 6 inch corn tortillas
- Salt, for serving
- Salsa, for serving
Instructions
- Preheat oven to 350°F.
- Stack tortillas and cut into 6 wedges. Arrange wedges on a baking sheet so that they are not overlapping. Bake in 2 batches if necessary.
- Bake wedges for 12 minutes, turning with tongs half way through cooking.
- Let cool and serve with salt and salsa on the side.
Recipe inspired by Simply Recipes.
