Tortilla Chips
Prep time: 
Cook time: 
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Serves: 6 chips per tortilla
  • 3 corn tortillas, 6" round (I prefer Whole Foods 365 Organic Yellow Corn Tortillas)
  • spray olive oil
  • pinch of kosher salt
  1. Preheat your oven to 325.
  2. Stack the tortillas. Using a large chef's knife - or kitchen shears if you prefer - cut the tortillas in half into semi-circles. Stack the two halves together, and make two more cuts, slicing the semi-circle into three wedges.
  3. Lay the wedges on a large rimmed cookie sheet in a single layer. Lightly spray the wedges with olive oil, and lightly sprinkle the salt on top.
  4. Bake for 15 minutes, until the tortillas are slightly browned and almost crisp. Remove the cookie sheet from the oven and flip the chips over. Return to the oven and bake for 5 minutes more. Test the chips by breaking one in half - if there is any resistance, bake it for another minute or two and test again.
  5. Serve with salsa, guacamole, queso, roasted red pepper dip... the possibilities are endless.
Recipe by My Utensil Crock at