Baked Tortilla Chips


INGREDIENTS
18 corn tortillas
olive oil
kosher salt
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DIRECTIONS
Line sheet pans with parchment paper and preheat your oven to 400 F. Brush the tortillas lightly with olive oil and cut into sixths. Arrange on the sheet pans, making sure that none of the tortilla wedges overlap. After 6 minutes, rotate and flip the pans for more even cooking, then bake for a further 6-10 minutes, or until the chips are bubbled and crispy. Salt the chips while still hot, then allow to cool on a wire rack.
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photo credit: nibblingalong.typepad.com

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