Prep Time 5min Cook Time 10min
These are a revelation. Honestly. If they weren't worth the trouble, I wouldn't bother giving you the recipe. But then, they're surprisingly little trouble after all. And you'll love them. Your child can help you make them, and they're perfect scoopers for Enchilada Dip or Silken Guacamole.
by Catherine Newman
What you'll need
- 8 (6-inch) corn tortillas
- Olive oil or olive oil cooking spray
- Kosher salt
- Notes:
- Yields 64 chips
How to make it
- Heat oven to 400 degrees. Let your child use a pastry brush to paint a light coating of oil on one side of each tortilla, or have her lightly spritz it with the oil spray.
- Stack the tortillas, oiled sides up, and use a pair of kitchen scissors or a large, heavy knife to cut them into 8 wedges.
- Arrange in a single layer on a large baking sheet, oiled sides up, then sprinkle lightly with salt and bake for 8 to 10 minutes, until browned around the edges.
