Recipe: Tortilla Chips
Homemade tortilla chips. You might ask what’s the point, I can buy some pretty tasty chips. You’re right, but have you ever eaten at a Mexican restaurant and just loved those warm and salty tortilla chips? The ones you want more of, yet know you need to stop eating otherwise you won’t have room for your meal? Well, those chips are here. Right in front of you face and they’re super easy to make. Let’s get started.
Ingredients
- 20 corn tortillas
- 2 tablespoons of grapeseed oil
- 1 teaspoon of kosher salt
First, get fresh authentic corn tortillas. We buy ours off Argyle road in Edmonton. Then, set your oven to 375 degrees.
Next, get out a cutting board and a brush. You’ll need a small container to put your grapeseed oil in.
Brush one tortilla with oil and then top with the next. Brush, top, brush again and keep repeating until you’ve got 10 done.
Cut into 4 (or if you’re using bigger tortillas, cut into 6). Brush your pan with some grapeseed oil, you don’t want the tortillas to stick. Scatter the chips around.
Cook for 7-9 minutes until nice and golden. Right out of the oven sprinkle with kosher salt.
Toss in a bowl and eat.
Or store in an airtight container for up to 2 weeks. Fresh is best, though. If you’re making these for company, make them just before you’re ready to eat. These homemade tortilla chips are best served right out of the oven.
Eat up with avocado corn salsa and enjoy.
Recipe
Tortilla Chips
Ingredients
- 20 corn tortillas
- 2 tablespoons of grapeseed oil
- 1 teaspoon of kosher salt
Instructions
- First, get fresh authentic corn tortillas. Then, set your oven to 375 degrees.
- Next, get out a cutting board and a brush. You'll need a small container to put your grapeseed oil in.
- Brush one tortilla with oil and then top with the next. Brush, top, brush again and keep repeating until you've got 10 done.
- Cut into 4 (or if you're using bigger tortillas, cut into 6). Brush your pan with some grapeseed oil, you don't want the tortillas to stick. Scatter the chips around.
- Cook for 7-9 minutes until nice and golden. Right out of the oven sprinkle with kosher salt.
- Toss in a bowl and eat. Or store in an airtight container for up to 2 weeks. Fresh is best, though. If you're making these for company, make them just before you're ready to eat. They're best served right out of the oven.
- Eat up with avocado corn salsa and enjoy.
