Sis and I have been trying to come up with ways to use up a massamount of tortillas I bought at Costco several weeks ago. We’ve been making a lot of quesadillas, quite frankly, sprinkled with some last-minute thrown-together tacos and baked taquitos.
I’ve bandied about recipes for chilaquiles which Sis has poo-poo’d. She’s ordered them while out for breakfast at restaurants and doesn’t like that the tortillas get soggy. I’ve ordered them exactly once at the exact same restaurant where I know Sis ordered them as well and I don’t remember mine being soggy at all.
Instead of Chilaquiles, Sis and I agreed to make some homemade queso dip recognizing that homemade tortilla chips would be necessary to scoop up the homemade queso dip and, potentially, could use up a fair amount tortillas. Of course in reality, I only used about 5 or 6 tortillas because that’s all that could fit on the baking sheet and Sis only has one baking sheet in her house (a cooking travesty if I do say so myself).
Aside from the relative failure of not using up anymore tortillas that we typically do in a normal day, the tortilla chips were mostly a success. Some of them didn’t crisp up as much as is necessary for a “chip” but the ones that did were perfectly cooked.
I prefer homemade tortilla chips or restaurant-made tortilla chips to store-bought in most instances but I don’t often take the time to deep fry food. This recipe is the perfect compromise. Perhaps because I used a fair amount of olive oil on each piece of tortilla, you wouldn’t have known they were bake instead of fried.
- 6-inch corn tortillas
- olive oil
- kosher salt
- seasoning such as chili powder, cayenne pepper, cumin, etc.
- Adjust the racks of your oven so that one rack is near the top of the oven. Preheat your oven to 350 degrees and line a rimmed baking sheet with parchment paper or Silpat.
- Cut the tortillas into quarters and arrange on the baking sheet. You will get about 5 or 6 tortillas per baking sheet, which is a decent sized serving for one person or a small serving for two. If you’re cooking for a crowd, bake in batches.
- Spray or drizzle the tortilla pieces with olive oil. I drizzled olive oil on top and then flipped them over to ensure each individual piece was covered in olive oil on each side. Sprinkle with salt and seasoning.
- Bake 8 to 10 minutes, remove from the oven and then flip over and bake 8 to 10 minutes more. You want the chips to be a deep golden brown or they won’t be crispy.
- Remove from oven, blot with paper towel, if necessary, to remove any extra oil and serve warm or room temperature.