Use leftover corn tortillas to make fresh chips in under 30 minutes! Make them savory with ranch dressing mix or ground sea salt and pepper, or go for dessert chips with cinnamon and sugar.
Course: Appetizer, Side Dish, Snack
Keyword: gluten free
Author: Beth Cato
oilolive oil, avocado oil, canola, etc
ranch dressing mix or other seasoning like taco mix, Italian, etc
Preheat oven to 350-degrees. Prep a large baking sheet with silicone mats or parchment paper. You can likely only fit 5 or 6 tortilla's worth of chips on a sheet.
Use a pizza cutter to slice your chips to desired size; they will shrink some as they bake. Brush a small amount of oil onto both sides of the wedges. Season them as much as you want; it's probably not necessary to do both sides. Use your fingers to smooth out any clumps.
Bake chips for 12 minutes then monitor them closely for desired crispness. Stay close to the oven--these are thin, remember, so they can quickly overcook!
Eat promptly or store chips in a sealed container.