Yesterday’s refried bean post had me thinking about something that goes great with refried beans and guacamole… homemade tortilla chips. They’re really easy to make – even easier than making the beans. I love how simple it is to control the ingredients in the chips, and how yummy they come out.
Start with good quality corn tortillas – you might find them in the bread aisle or the international section, depending on where you live.
Preheat your oven to 400°F and line a cookie sheet (or two) with parchment paper.
Cut the tortillas. It saves time if you cut more than one tortilla at once; I usually cut a stack of five or six at the same time. Make three intersecting cuts across the diameter of the tortillas to create six triangles from each tortilla.
Arrange the triangles on the parchment in a single layer with no tortilla edges touching each other.
Bake at 400°F for about 20 minutes, flipping with tongs halfway through. Make sure that when you flip them, you put them back in a single layer.
Remove from the oven when lightly golden brown. Use tongs to remove the chips from cookie sheet, and enjoy while they’re still warm.
*Just a disclosure about how La Banderita tortillas did not compensate me in any way, I just took a picture of the tortillas I used to help you guys see what kind I used.