Great for our favorite Chicken Tortilla Soup recipe!
Twelve 6-inch corn tortillas (preferably white)
1 tablespoon Extra Virgin Olive Oil
Salt
Preheat the oven to 350 degrees F.
Brush both sides of the tortillas with the oil. Stack the tortillas and cut the pile into sixths to make chips. Spread the chips out in a single layer on two large baking sheets and season with salt. Bake until golden brown and crisp, rotating the baking sheets once, about 12 to 15 minutes.
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