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!
- 6 - 6 inch corn tortillas
- Salt, for serving
- Salsa, for serving
- 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.
