This is a pretty straight-forward recipe. But so delicious! I do believe that tortilla chips and fresh salsa or and guacamole are one of the best parts of warmer weather. Add in an ice cold beer and you don’t even need dinner. I bought corn tortillas for fajitas the other night and I wasn’t really feeling them, so they got turned into chips. Best decision ever.

These would be great alone (obviously) or with any of your favorite Mexican dinners. Like this. Or this. Or this. Or even this! And definitely this.

Baked Corn Tortilla Chips

1 package corn tortillas
non-stick cooking spray
salt

1. Preheat oven to 350 degrees.
2. Cut tortillas into wedges (I did 8ths, but quarters might be better for scooping guac.)
3. Spread out on a large baking sheet in a single layer (important!).
4. Spray with cooking spray, sprinkle with salt, and bake for 12-18 minutes, rotating pan once. I know that sounds like a big time span, but you’ll want to keep an eye on them after 12 minutes, checking on them every two minutes.

Verdict: Delicious! Crunchy, salty, everything you need in a good chip without the grease.
Husband’s take: Loved them! I’ve made baked tortilla chips with flour tortillas and we agreed that we liked these better than those.
Changes I would make: None are necessary, but I can’t wait to play around with adding different seasonings to these. I’m thinking a touch of lime would be great, or a little spice, or some cumin. The possibilities are endless!
Difficulty: Easy!