MATERIALS
6 white corn tortillas
olive oil, optional
salt, optional
PROCEDURE
1. Preheat the oven to 375 deg F and line a baking sheet with a baking mat or parchment paper.
2. Stack tortillas and cut in half and then in half again to get 4 triangles.
3. Spread chips out on the baking sheet. Brush with olive oil and add a sprinkle of salt, if using.
4. Bake ~10-12 minutes or until lightly browned on the edges.
THE RUNDOWN
Fair warning - these are way more crunchy than store-bought tortilla chips. There are no weird ingredients and you control how much oil and salt is used (you can also leave out the olive oil and salt if you want to cut back on the calories - its hard to tell if you are dipping in salsa or guac). Keep an eye on them as they can go from not done to burnt in a few minutes.