Next time, I'll actually get some salsa and guacamole

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. 

1. Preheat oven to about 400-425.  
2. Cut corn tortillas into triangles (like a pizza) or in strips, if that suits your fancy.
3. Arrange on cookie sheet and lightly salt or season to taste.
4. 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.

1. 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.
2. 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.
3. 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.
4. Lower temperature meant about 15 minutes of bake time.

The results: 

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.