I don’t buy regular tortilla chips because my children react to the oils that they are made with. So, necessity being the mother of invention, here is the 10 minute method to making your own using the oil of your choice. The key here is being able to coat the tortillas in oil quickly without having to take the time to fry them first.
Start with a package of your favorite fajita (small) tortillas (flour, corn or some other alternative grain). Coat a dinner plate in the oil of your choice (I like olive oil). Remove six of the tortillas and follow these steps. Don’t try to make sense of them by reading it. Just do it and it will flow. It’s really not hard.
1. Take one tortilla and lay it down in the oil.
2. Pick it up and place another tortilla up against the oily side.
3. With the two tortillas stuck together, lay them both down in the plate of oil on one of the dry sides.
4. Pick up the two tortillas again placing a third tortilla up against the side you just oiled.
5. Lay the three tortillas down together again on one of the dry sides.
6. Continue adding a new tortilla to the newly oiled side of your stack until you have used all six of your tortillas.You should now have a stack of six oily tortillas. So, step seven is….
7. Using kitchen shears (or a cutting board and serrated knife) cut your tortillas into quarters.
8. Arrange your triangles on a 12×18″ jelly roll pan or cookie sheet.
9. Sprinkle with salt.
10. Bake on 350 degrees for 10 minutes. Since every oven is different, start checking at the 8 minute mark and again at the 9 minute mark to be sure that they don’t burn. They will go from not browned to burned if you aren’t careful.
Eat up! We enjoyed this with Black-Eyed Pea Salsa on New Year’s Day. These also make yummy nachos as pictured below.