My friend, Christina, eats gluten-free. She's discovered her intolerance to gluten last June, so we're still kind of in the "finding things Christina can eat" stage, although she's pretty adapted to it now. Last week, I bought a big package of corn tortillas at the 99cents store, only to remember that I'm not a fan of soft corn tortillas unless there's chicken or beef, onions, and cilantro tucked inside. What's a girl to do? Christina suggested I make my own corn chips and told me how she does it. Here's how in case you're interested.
- Preheat oven to about 400-425.
- Cut corn tortillas into triangles (like a pizza) or in strips, if that suits your fancy.
- Arrange on cookie sheet and lightly salt or season to taste.
- Bake for 8-10 minutes, checking every couple of minutes.
Okay, so that was Christina's basic instructions. Here are the things I did a little differently.
- My oven knob doesn't have numbers anymore, so mine was actually at about 375, which worked just fine. It took a few minutes longer.
- I did some of both, but prefer the triangles. It was easier to just take a stack of three or four and cut them quickly.
- I lightly sprayed the sheet with butter-flavored Pam, arranged the triangles, then lightly sprayed again. I used garlic salt and a McCormick herb blend intended for grilled chicken.
- Lower temperature meant about 15 minutes of bake time.
Oh. My. God. These were sooooo good. I ate a bunch, then put the rest in a Ziploc bag with the intention of getting salsa at the store. I never made it to the store, never got salsa, and yet, somehow the entire bag got devoured. They are that good. I may never buy mass-produced chips again. I can't wait to experiment with other flavors.