
- Preheat the oven to 375 degrees.
- Put the oil in a small bowl, and, using a pastry brush, lightly brush the top and bottom of one of the corn tortillas with the oil. Put the tortilla on a cutting board, and brush the top of the next tortilla with oil, putting the non-oiled side on top of the first tortilla so they share any extra oil. Continue with the remaining tortillas, brushing only the top side and stacking them.
- Cut the tortillas into eighths, cutting across the middle so they are triangle shaped, and spread them on one or two large baking sheets in a single layer. Sprinkle them evenly with the salt.
- Bake them for about 15 minutes until they are lightly browned and crisp, but remove them before they get dark brown. Serve with salsa, if desired.
Nutritional Information Per Serving (% based upon daily values): Calories 167, Total Fat: 5g, 7%; Saturated Fat: 1g, 3%; Cholesterol: 0mg, 0%; Sodium: 589mg, 24%; Total Carbohydrate: 28g, 9%; Dietary Fiber: 4g, 16%; Sugar: 2g; Protein: 4g
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