WHY THIS RECIPE WORKS: Sometimes, you just don’t want to heat up a big pot of oil to make homemade tortilla chips. But too often, baked versions turn out unevenly cooked, chewy, or just plain tasteless. For a baked chip recipe that’s worth its salt, we found it was key to use a liberal amount of vegetable oil spray to coat the chips evenly and thoroughly before baking. We also made sure to bake them until they were completely crisp. You can substitute flour tortillas for the corn tortillas if desired. Flour tortillas come in a variety of sizes; if using tortillas larger than 6 inches, you will need fewer of them and will be able to cut more wedges out of each. We prefer to use store-bought tortillas over homemade because their uniform size and thickness are easier to work with.
Makes 2½ ounces; serves 2 to 3
INGREDIENTS:
- 5 (6-inch) corn tortillas
- Vegetable oil spray
- Kosher salt
- Homemade Baked Tortilla Chips
INSTRUCTIONS:
- Adjust oven rack to middle position and heat oven to 350 degrees. Spray both sides of tortillas liberally with oil spray, then cut each tortilla into 6 wedges. Season with salt and spread into single layer on baking sheet.
- Bake tortillas, stirring occasionally, until golden and crisp, 15 to 20 minutes. Remove chips from oven and let cool before serving. (Cooled chips can be stored at room temperature for up to 4 days.)
