May 6, 2015
This recipe is part of our Cinco de Mayo feast. Find all the recipes here.
Yields: 36 chips
6 (6-inch) corn or flour tortillas, cut into sixths
Fine sea salt
1. Preheat oven to 350 degrees F.
2. Lay the chips in an even layer on a baking sheet, spray or brush with canola oil, and season with salt. Bake the chips, turning once, until lightly golden brown and crisp, about 12 to 15 minutes. Remove from the oven, season with more salt, and let cool for a few moments on a baking rack.
3. Serve with salsa or crushed avocado with tomatillos.