Corn Chips

A good tortilla chip makes a huge difference. If you are not in Mexico, finding them can be challenging depending on where you live. I do mine all the time in my DC kitchen, baked instead of fried, and with exactly the seasoning I want for the task at hand-from sea salt to sumac and pepper. For classes and catering cutting them into different shapes gives me all sorts of possibilities from tostadas to soup toppers and all sorts of things.  Try them. They are dead easy and fun to make.

What you need:

corn tortillas (as a reference, one tortilla makes 6 triangular chips)

some neutral oil to slightly brush each tortilla

salt 

Optional seasonings such as: freshly crushed pepper, any chile powder, smoked salt, paprika, etcetera, etcetera.  

How to make this:

1)    Get your oven hot at 350.F

2)    Brush tortillas with oil.  Tip:  Oil one side, then stack them up—the other side will take care of itself ;)

3)    Cut your tortillas in any shape you like—cookie cutters are fun to use here

4)    Lay flat on a baking tray and sprinkle with seasoning.  Bake until they are crisp and snap when you break them. 

·      Baking time varies between tortilla brands so check them half way. In general, a total of 20 minutes is about right.  Also, if your oven has hot spots, flip the tray half way to bake them evenly. 

These chips will keep for three days, covered with a kitchen towel out in the counter.