semi-homemade tortilla chips

 

An Austin household is not an Austin home unless there are tortilla chips at the ready. Amirite? I don’t know about you guys, but I am having an increasingly difficult time finding tortilla chips that pass all the various tests (crunchy, not too thin, not too thick, unsalted). They have to hold up to loaded nachos without going soggy and the unsalted thing is just the way I was raised. You see… my dad was a chip man, the works for Frito Lay and makes unsalted runs of Tostitos to take home kinda man.

Longer story short, most grocery store bags that aren’t a kazillion dollars are just not working for us. If you find yourself in the same conundrum and you happen to have a corn tortilla that you DO love, I highly suggest the semi-homemade route:

  • cut favorite store-bought tortilla into sixths
  • spread them out on a baking sheet
  • bake in 375° oven for about 20 minutes, flipping halfway through

And voila! You have tortilla chips in not too much time, but just enough time to keep you from eating through a kazillion in one sitting. Bonus: no oil.

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