I typically stick to olive oil and salt, but you could get fancy and season them with chili powder and cumin, or really any spice you want. You could even make them sweet with cinnamon and sugar. I like to make chips with the blue tortillas, which my kids think are especially fun to eat. I don’t know why, but blue food is just more fun!
So grab some guacamole or salsa and bake up some chips.
Oh, and if you are gluten free you probably already know to read the labels, but really, read the corn tortilla labels. Surprisingly they aren’t always 100% corn and I know some companies process both the flour and corn tortillas on the same equipment so cross contamination can be an issue.
Baked Tortilla Chips
I often cut the tortillas into strips for soups or salads.
- corn tortillas
- olive oil or canola oil
- Preheat oven to 350 or convection 325.
- Brush or spray both sides of each tortilla with oil (you could also use a gf cooking spray). Season with salt and cut into 8 wedges. Place in a single layer on a baking sheet and bake for about 8 minutes, turn chips or at least rotate the pan in the oven, and continue baking until chips are crisp and lightly golden. Allow to cool and enjoy!