Since giving up the gluten, I find we always seem to have corn tortillas on hand (among the bags of rice and quinoa). They're great for everything from a wrapping up a breakfast taco to dipping in chunky soup. Or, as I prefer to have them, baked up into a crisp tortilla chip and dipped in creamy guacamole. Yes, you can buy a bag of chips at the store but why settle for chips hanging out in a plastic bag on a shelf for days when you can have them hot from the oven and sprinkled in sea salt? Plus, this recipe is so easy it's hard to even call it a recipe. You could make these right now and snack on them for lunch. Seriously. Go ahead, make them.
What You Need6 to 8 corn tortillas, or more if you want more chips
What You Do1. Preheat your oven to 350 degrees.
2. Brush the olive oil onto both sides of each of the tortillas, then stack the tortillas and slice them into eight triangles.
3. Line the triangles in a single layer on a foil-lined baking sheet then sprinkle them with sea salt.
4. Bake chips for 20-25 minutes or until golden brown and slightly crisp. Let them cool a bit on the baking sheet before enjoying with your fave dip. Or munching on them all by themselves. They're actually pretty addictive all on their own.