The Best Baked Tortilla Chips: Cooking With Courtney

From Feed the Soul Blog:

OK, picture this. You’re grabbing a bite at your favorite Mexican restaurant. You sit down, crack open a menu and — wait — what’s that glorious smell coming from behind your shoulder? It’s your waiter bringing you hot, salty tortilla chips fresh out of the kitchen.

If you are also the sort of person who gorges themselves on chips and salsa before your entree even arrives, then you are in a safe place. Last week I shared my recipe for a super beginner-friendly, restaurant-style, oven-roasted tomatillo salsa verde recipe. And today, you are going to learn to make tortilla chip MAGIC!

These zesty, salty oven-baked chips are coated in one of my favorite spice blends, Tajín, which is made from dried lime and mild dried chiles, if you aren't familiar. These chips can be made with corn or flour tortillas.

They require the absolute bare minimum prep and are ready after 15 minutes in the oven.

Skip to the full recipe.

Now listen — there is a time and place for Tostitos, but if you’ve got a few minutes to spare, they just don’t compare to DIY-ing your own tortilla chips. And if you’re like me, you’re a little turned off by deep frying for health and practicality reasons. Baked is the way to go, it’s totally fuss-free! It can be tough to get the oil-chip proportions right for baked tortilla chips, but I have been through much trial and error to find the right balance.

These are an absolute smash hit with my family. Maybe they’re a little biased, but they tell me that they’re the best tortilla chips they’ve ever had.

These chips are a fantastic base for refreshing guacamole and are also stellar with my aforementioned smoky-sweet oven-roasted tomatillo salsa verde (recipe here).

So do these chips live up to the hype?! Only one way to find out! Hope your family loves these as much as mine.

Get the complete recipe, including ingredients, instructions, tips and more photos, at feedthesoulblog.com.

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Cooking with Courtney is a weekly series featuring recipes by Patch Editor Courtney Teague. She also features reader recipe submissions in her Reader Recipe of the Week series.

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