Baked Tortilla Chips



  • Corn tortillas


Preheat oven to 375F.

Cut each tortilla into fourths.  Place on a cookie sheet covered with a Silpat* and lightly spray each chip with water.

Sprinkle with herbs or salt-free seasonings, if desired.

Bake for 10 minutes.

Turn chips over and lightly spray again with water.  Bake another 8-10 minutes until crisp.

Chef’s Note: 

Make sure you get tortillas that are made only of corn or just corn and lime.  You can also do this with whole-wheat pita, but it would not be gluten-free.

* A Silpat is a non-stick Silicone Baking mat. Nothing sticks to it and you can reuse. If you don’t have one you can use parchment paper.

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