Toasted Corn Tortilla Chips from Marge Poore

Tostaditas al Horno

Toasting tortilla chips in the oven uses almost no fat. The chips will be a bit more crunchy and drier than fried chips, but I like the results of oven-toasted chips, and often make them this way.

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Ingredients

Makes 4 to 8 dozen chips

▢ 12 6- to 7-inch corn tortillas
▢ ¼ cup vegetable oil
▢ ½ teaspoon salt or to taste (optional)

Instructions

Preheat the oven to 325°.
Lay one tortilla on a cutting surface.
Brush one side only with a thin film of vegetable oil, about ⅛ teaspoon.
Repeat with the remaining tortillas and oil.
Cut the tortillas into the desired size: quarters, sixths, or eighths.
Arrange as many tortilla wedges as will fit in a single layer on a large baking sheet.
Bake on the middle rack of the oven about 10 minutes, or until the chips are crisp and lightly browned.
Remove the chips from the oven and sprinkle lightly with salt, if desired.
Repeat baking until all of the chips have been toasted.
Once cooled, store in a sealed plastic bag, or other airtight container, if made ahead.

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Course; Torttilla

Cuisine; Mexican