Our family loves Mexican food and has it at least once or twice a week in some form. This week week we were preparing the last steps of dinner and realized we only had a handful of tortilla chips left to go with our guacamole. No worries! Tortilla chips are quick and easy to make.
The only thing is.... I didn't want to fry them. Oh, to be honest, I think deep frying them in oil tastes the best and it's certainly the quickest, but I just didn't want my house to smell like hot oil. True story. So instead, I pre-heated the oven while I grabbed a handful of flour tortillas, and we baked them. Some people want to bake them to be healthier. Honestly? I just didn't want to have to air out my house for 6 hours after cooking them! Use your favorite tortilla's - even low carb - and although you can use spices on them if you wish, a little bit of salt is all you truly need to get started.
Homemade Tortillas
8 - 10 tortillas (any style, even low carb) or as many as you wish
oil or spray Pam
salt
Preheat oven to 425.
Place your tortillas on a cutting board. Spray or brush each one with a thin layer of oil. Slice into triangles, the size and shape you want your chips to be.
Lay single layered on a baking sheet (I line mine but it's not necessary).
Sprinkle with salt or other spices if you wish.
Bake about 5 or 6 minutes. After the first 5 minutes they brown easily so keep an eye on them. Flip them once or twice during this process to ensure they are cooking evenly.
