A few days ago, while making a delicious batch of Chicken Tortilla Soup (find recipe here: http://www.theginghamapron.com/chicken-tortilla-soup/) I realized we were out of tortilla chips. Now, whether it was the idea of loading three kids up to go to the store or the cold weather, I was adamant about not leaving the house. Rummaging through the pantry trying to find something to serve with this soup I came across a package of flour tortillas. Aha, light bulb moment, why not make homemade chips. We all prefer them and they are also tasty. While the soup was simmering, I whipped up these little guys in under 15 minutes.
These are also great to serve along with any appetizer that requires dipping!
- 1 package flour or corn tortillas
- 3 Tbs olive oil
- Preheat oven to 350 degrees
- With a pastry brush, lightly brush a coating of olive oil on one side of tortilla.
- Stack tortillas together, oiled side up in a pile
- With a sharp knife or pizza cutter, cut the stack into eighths (or smaller pending preference)
- Separate pieces and arrange them oiled side up on a lightly greased baking sheet
- Toast the chips in oven approximately 10 minutes or until they are lightly browned and beginning to crisp. Keep a close eye on them as you do not want to over bake.