Ingredients:
5 corn tortillas
Sea salt to taste
Directions:
Preheat oven to 400 degrees.
Stack tortillas one on top of the other and use kitchen scissors or pizza cutter to cut them into 4 slices like you would cut up a pizza.
Spread them out in a single layer on a cookie sheet (not air-bake) , spacing them at least 1/4″ apart (they will be chewy instead of crispy if not spaced properly).
NOTE: If you must use an air-bake pan, try 350 degrees for 20 minutes.
Shake salt over tortillas.
Bake 8-12 minutes or until chips are starting to get crispy and slightly golden brown at the edges (check every 1-2 minutes after 8 minutes).
Remove from oven and let cool 5-10 minutes before serving in order to let them fully crispen.
**For EXTRA CRISPY chips: put back in turned off oven at least 10 minutes or until ready to serve for extra crispy and warm chips (watch them, you may need to leave oven door cracked to prevent over browning).
Makes 2 servings
Latest Discussion
- Re: 30 day detox program using this site for recipes, help?
by: simplydawn
November 12, 2015, 17:20 - Re: corn flakes on anti-candida?
by: Pattyalthealth
August 3, 2013, 11:52
Calendar
Search by Ingredient
Top Rated
- Thai Veggie Wraps (93%)
- Cashew Dreamcake (93%)
- Shrimp Cocktail (93%)
- Fall Fruit Salad (90%)
- Herbed Quinoa (90%)