Serves: 8
Total Calories: 139
1. Preheat the oven to 325°. Lay one tortilla on a cutting surface. Brush one side only with a thin film of vegetable oil, about 1/8 teaspoon. Repeat with the remaining tortillas and oil. Cut the tortillas into the desired size: quarters, sixths, or eighths.
2. 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.
From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Toasted Corn Tortilla Chips recipe is from the 1,000 Mexican Recipes Cookbook. Download this Cookbook today.
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