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Water Crisped Tortilla Chips

Healthycooking's picture
Ingredients
  6 inch corn tortillas/Six 9 inch flour tortillas 6
  Salt To Taste
Directions

1. Dip tortillas, one at a time, in hot water; drain briefly. Season tortillas to taste with salt, if desired. Stack tortillas; then cut the stack into 6 to 8 wedges.
2. Arrange wedges in a single layer on large baking sheets. Do not overlap wedges. Bake in a 500°F (260°C) oven for 4 minutes. With a metal spatula, turn wedges over; continue to bake until crisp and browned, about 2 more minutes. (At this point, you may let cool; then store airtight at room temperature for up to 5 days.)

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Mexican
Course: 
Side Dish
Method: 
Baked
Interest: 
Quick

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