Baked Corn Tortilla Chips
These tortilla chips are great for a snack or to make “healthy nachos”. For the nachos, I top the chips with part-skim mozzarella, a bit of ground dried chipolte and a handful of drained black beans. Then bake until the cheese is melted and top with cilantro, avocado and green onion.
Ingredients:
Package of corn tortillas*
Salt
Olive oil spray
Preheat the oven to 350 degrees. Spray and sprinkle a bit of salt on both sides of each corn tortilla. Stack them up and cut into quarters. Place the quarters in a single layer on a cookie sheet and put them in the oven. Cook for 4-6 minutes then flip and cook for 3-4 more minutes. Check them and see if they need a little longer...they don’t need to be golden. They will crisp as they cool. Put them all into a bowl and then let them cool.
*You can freeze what you don’t use and then defrost them in the microwave for 30-60 seconds (flipping over half way through) for the same recipe.
Printable PDF:
Baked Corn Tortilla Chips