We don’t buy a lot of chips around here for several reasons. They are expensive, not good for you and worst of all, I will polish off the bag myself when no one is around.
But, some Mexican dishes are just a little better when you can eat them with a chip… We always have lots of corn tortillas around, so I figured I can just make them on an as needed basis. My kids love them and think they are getting a special treat.
The directions for Homemade tortilla chips or tostadas are very easy…
All you need is a cookie sheet, tortilla of choice, salt and cooking spray.
I have used flour and corn tortillas and even pita pockets. My favorite tortilla for chips is the Mission extra thin brand. The thinness of the tortilla just makes for a crispier chip. Cooking times will vary a bit based on the thickness of your tortilla (or pita).
Preheat your oven to broil.
To make chips, cut your tortilla into chip size triangles or leave whole for tostadas. (I like to use my pizza cutter.) If using pita bread, separate the pita pocket first.
Spray both sides with a light mist of cooking spray and sprinkle with salt.
Cook for 3 to 5 minutes, flip the tortillas and cook for another 3 to 5 minutes. You will want to keep your eye on the chips during the last few minutes of cooking time to be sure they don’t burn.
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Ta da! Now add your favorite toppings or dip, and everyone will think you are the greatest cook ever!
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Carrie H says
I've been wanting to try my own tortilla cips. I'm so glad I found this!
Carrie H says
Oh yea…how do you store them? In the pantry in an airtight container? And how long do they stay fresh?
JamieS says
@Carrie H: I've never actually tried to store them. We always eat them all in one meal or within the day. (They are too good to last around here…) I am sure they would last a few days in an air tight container, if they lose their crispiness, you could stick them back in the oven…