As promised with yesterday’s post, here is how I make my baked corn tortilla chips.  I think they taste WAY better than any store-bought tortilla chip and it’s a huge bonus that they are MUCH healthier too!  Plus, they are super easy to make.  I’ve created the recipe below to serve 2 because that’s how many tortilla wedges I can fit on a cookie sheet.  However, it’s easy to double by just sticking two cookie sheets in the oven at the same time.  If you’re watching your salt intake, then omit the kosher salt.  They will still taste fabulous.

Baked Corn Tortilla Chips
Mimi Original

6 corn tortillas (such as Mission Extra Thin Corn Tortillas)
cooking spray
kosher salt (optional)

Preheat oven to 375 degrees.  Spray each tortilla, front and back, with cooking spray.  Cut each tortilla into 6 chip sized wedges and arrange wedges in a single layer on a cookie sheet.  If desired, sprinkle wedges with kosher salt.

Bake for about 6 minutes, rotate pan, and bake for an additional 6 minutes or until the chips are crisp, but not too brown.  Serve with salsa, guacamole, or other garnishes.

Serves 2.

Nutritional Information (Per Serving = 3 Thin Tortillas)
Calories:  120
Protein:  3g
Carbs:  24g
Fat:  1.5g (0g = Sat.)
Fiber:  3g
Sugar:  3g