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I love nachos and I love (love!) salsa. Really, the corn chip is just my vehicle for getting salsa and HH nacho cheese into my mouth. (Who am I trying to kid?)
What I don't love, however, is that all the corn chips at the store — even the "baked" ones — are loaded with oil. Many more are so salty that after eating a few chips, my lips start to hurt.
I knew there had to be a better way — and Scott found it.
Scott (my husband) started making us corn chips out of corn tortillas. It's so quick and easy — and they couldn't be healthier. It's not even a recipe, it's a technique.
If you have my first cookbook, The Happy Herbivore Cookbook, you've seen a few flavor variations to these basic chips.
Today I'm sharing how to do the basic version or, well — Scott is! He's a guest in the video! Enjoy!
Just be careful not to over-bake or burn your corn chips.
Prep time: | Cook time: | Total: | 6 servings
Corn chips made at home — fresh and fast!
1 package corn tortillas
Preheat oven to 350F and line a cookie sheet with parchment paper. Cut corn tortillas into triangles and place on prepared cookie sheet. Bake 8-10 minutes or until crisp, but be careful not to burn. The chips also crisp slightly as they cool. Sprinkle with seasonings before baking, if desired.
Note: Make as many as you like! Each tortilla makes six chips and equals one serving.