Baked Tortilla Chips
Optional seasoning of your choice (salt, garlic, paprika, chili powder, or cayenne pepper)
Preheat oven to 400° F. Lay the tortillas out on a cutting board, spray with olive oil spray on both sides. If using a seasoning, sprinkle on both sides now. Stack the tortillas in piles of eight (8) tortillas. Using a sharp knife or pizza cutter, cut through the pile of tortillas, cutting into 4 equal triangles.
Arrange tortilla triangles in a single layer on baking sheets. Bake for approximately 5 to 7 minutes until crisp and the edges start to curl and turn lightly brown. Watch the chips carefully after 5 minutes, as they can burn easily. Once the chips are done, remove from the oven to cool. Chips will continue to crisp as they cool.
These are an easy and fun snack. My husband likes them more than crackers. I like that they are lower in sodium and half the fat (2.9 gm of fat per 10 chips) of the traditional tortilla chips I buy at the store. Thanks to the What’s Cooking America website for this great idea.