Monday, July 16, 2012

Baked Tortilla Chips

In reviewing our family food budget I have decided our family eats as well as spends way too much on corn chips each month. We have nacho's for lunch once a month and we use these to tunnel through the mega size hummus we graze through on Sunday afternoons for lunch. Don't worry, there are vegetables involved too!

As you may recall, my goal this year is to make more than to buy more.I was trolling through the internet for tortilla chip recipes and found I liked this recipe the best. Very easy and straight forward.

The great thing about making these chips at home is you can use what ever seasonings you have on hand and are cheap! I am also thinking these would make a nice hostess or house warming gift paired with homemade salsa.

We took our chips with us tonight the Everett Aqua sox's game. Beats paying $5 for a large bag of popcorn, which I am sure the kiddo's could NOT eat. Jeff and the kids enjoyed them. Next batch I am thinking cinnamon and sugar!


Corn Tortillas (You can use flour but then they will not be GF!)
Nonstick cooking spray, I used canola but olive will be yummy as well.
Seasoning of your choice (*optional)

Preheat oven to 400 degrees F.

Lay single tortillas out on wax paper. Spray each side with oil, lightly. Sprinkle with seasoning. *
Stack 8 tortillas on top of one another. Using a pizza cutter or knife divide into 4ths or 8ths.

Arrange triangles in a single layer on baking sheet.* Bake 7-10 minutes until edges start to curl and are lightly brown. CAUTION: these will burn very easily. Once chips are brown and crisp transfer to a cooling rack.

Chips will continue to crisp as they cool. Completely cool before transferring to an air tight container. Use within 1-2 days.

* I did not salt or season mine. Next time I will lightly season with sea salt. :0)

May your table be bountiful~blair

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