Tortilla chips are a must-have for dipping into guacamole, salsa, or some turkey chili. It’s simple to tear open a bag and get to the business of snacking, but the next time you’re in need of chips, grab some leftover tortillas, brush them with a light coating of oil, sprinkle with salt, and bake them yourself. After about 15 minutes, corn tortillas will come out of the oven with a sturdy, taqueria-style texture, and flour tortillas will bake into lighter, more crackerlike chips.
Special equipment: You’ll need a pastry brush for this recipe.
This recipe was featured as part of our guacamole recipe gallery.
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