Plethora of Corn Tortillas

Recently our family had a bout of influenza. For four weeks, this terrible illness jumped between all six of us. Longest four weeks, ever. But I digress. The saving grace was grocery delivery from Instacart. However, with less inventory on the shelves and a desired amount that gets lost in translation, sometimes one is left with a Plethora of Corn Tortillas when one really desired for a mixture of corn and flour.

plethora of corn tortillas on cutting board

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Published June 29, 2022
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Use Them or Lose Them

When handed three bags of thirty tortillas each, what is one to do but make chips. I love chips. Like, a lot. Our family does Taco Tuesday weekly, however being sick myself, this momma was not cooking a lot. Typically, I am making tortillas and all of the things, but a 102 fever had me spent slicing these tortillas.

For an afternoon snack, I decided to make corn tortillas that were baked in the oven. This is a fairly simple process if you have the time and patience to make them. With just a few materials and ingredients, a bag of thirty tortillas can soon become a heaping bowl of baked corn chips.

For a fun afternoon snack, one pack of thirty corn tortillas was shortly made into a Plethora of Baked Corn Tortilla Chips!

plethora of corn tortillas baked in a metal bowl

What You Need

Firstly, having a Plethora of Corn Tortillas is the most important part. Secondly, decent baking pans that are extra-large is the next most important item. After those two important items, the next few can be swapped or changed to your liking. These include the seasoning and whichever spray or oil you wish to use. Personally, we have started using pink Himalayan salt for cooking instead of iodized salt. In using pink Himalayan salt, you tap into more than a dozen health benefits. Some include 80 minerals, improved absorption of water, and helping to regulate blood sugars.
Compared to regular table salt, or iodized salt, which have lost their minerals due to the purified process and can cause high blood pressure if eaten in excess. Because of these differences, I am slowly trying to transition our family to using, what my research has shown, to be a healthier choice. However, iodized salt does have iodine folded in it, hence “iodized salt”, and if you suffer iodine deficiency, make sure to supplement and not completely lose that benefit.
In addition to corn tortillas and salt, having a good pizza cutter to slice up the tortillas is equally important.

sea salt on board and in white cup

Baked Corn Tortilla Chips

Ingredients and Materials

Corn tortillas
Himalayan salt
Oil or an oil spray
Baking sheets
Pizza cutter

plethora of corn tortillas on cutting board with baking sheets

Directions

1. Firstly, preheat the oven to 375 degrees Fahrenheit.
2. Secondly, spray a baking sheet with non-stick spray and then set aside. I used a canola oil in a spray bottle to prepare the baking pans.

prep baking sheet to make plethora of corn tortillas

3. Thirdly, open the corn tortilla package and place 3-4 tortillas on a cutting board.

use pasta cutter or pizza cutter to cut plethora of corn tortillas on cutting board

4. Using a pizza cutter or a pasta cutter, carefully slice the tortillas in half, then cut each half into thirds.

corn tortillas cut on cutting board with a pasta cutter

5. Lay the sliced corn tortilla pieces on the prepared baking sheets. Make sure the tortillas are just touching and not overlapping each other.

cut tortilla chips on prepared baking dish

6. Then, once the corn tortilla wedges are on the baking sheet, spray with oil or rub them with oil. I used a canola oil that is in a spray bottle to coat the tops evenly with oil.

cut tortilla chips on baking sheet

7. Sprinkle Himalayan salt over the corn tortilla wedges. You can also use iodized salt, ranch seasoning, BBQ seasoning or any other seasoning blend you desire. This part is where you personalize the chips before baking.

sprinkle plethora of corn tortillas with himalayan salt

8. Bake until just brown around 3-5 minutes, then remove the baking sheet from the oven and flip the tortillas and bake for an additional 1-2 minutes or until just brown. Baking times may vary, keep an eye on the wedges!

tray of chips with cream
Photo by Valeria Boltneva on Pexels.com

9. Remove the baking dish from the oven and place the chips in a bowl, letting them rest for 5 minutes to cool slightly.

plethora of corn tortillas in metal bowl

Serve with tacos or your favorite dip and enjoy! For dinner, we used these baked corn tortilla chips with tacos. Check out my recipe for Homemade Taco Seasoning below by clicking the link.
~Monica

Recipe to make a plethora of baked corn tortilla chips

Ingredients and Materials to make a plethora of corn tortilla chips

Corn tortillas
Himalayan salt
Oil or an oil spray
Baking sheets
Pizza cutter

Directions to make a plethora of corn tortilla chips

1. Firstly, preheat the oven to 375 degrees Fahrenheit.
2. Secondly, spray a baking sheet with non-stick spray and then set aside.
3. Thirdly, open the corn tortilla package and place 3-4 tortillas on a cutting board.
4. Using a pizza cutter, carefully slice the tortillas in half, then cut each half into thirds.
5. Lay the sliced corn tortilla pieces on the prepared baking sheets.
6. Then, once the corn tortilla wedges are on the baking sheet, spray with oil or rub them with oil.
7. Sprinkle Himalayan salt over the corn tortilla wedges.
8. Bake until just brown around 3-5 minutes, then remove the baking sheet from the oven and flip the tortillas and bake for an additional 1-2 minutes or until just brown. Baking times may vary, keep an eye on the wedges!
9. Remove the baking dish from the oven and place the chips in a bowl, letting them rest for 5 minutes to cool slightly.
Serve with tacos or your favorite dip and enjoy!
~Monica

Published by Monica's Scratch Kitchen

I have not always had the skills to cook and bake from scratch. As a young wife, I bought every meal frozen or boxed and presented it to my husband with a flourish, believing myself a decadent cook. As our budget shrunk, and our family grew, I looked for ways to stretch our money to nourish our kids with the best for their hungry appetites. Hoping to find recipes and meals that they would love to eat. Through the last 5 years, I have learned so many cooking and baking lessons, and experienced many wins and failures. Come along with me on this journey as I share my recipes that work, how to make them on the cheap, and my tips and tricks to get my kids to eat homemade deliciousness! I will also share updates to our house that we have done in the last year since our move. With one income, we do most of the work ourselves and with amazing family and friends to help out, cutting costs but keeping style and money in the bank! I am a wife and mother of 3 boys and 1 princess. When I was a kid, I remember being asked what I wanted to be or do when I grew up. My response was, "a mom", and I am proud to grow up and be a mom to 4 amazing kids! Samuel is 11, Matthew is 8, Levi is 4, and Elliana is almost 2. We have been blessed to have kids who love to explore foods, to try new recipes, and enjoy helping us around the house. With 4 kids, you better believe they help clean! My husband Tyler and I have been married almost 13 years. We love our kids, we love outdoors, camping, canoeing, grilling, watching movies, and just hanging out making memories. A few years ago I gifted Tyler with his own "menu" book, where we write meals and foods we have loved to eat. Weekly our family decides what our meals will be and I make up a grocery list with what we need. It literally is my favorite chore! I love to shop, so shopping for food on a budget is my biggest win! Thank you for taking the time and visiting my site, Subscribe so you do not miss a post! Keep coming back to hear about new recipes, updates on our home, fun times with our kids, and how to make homemade deliciousness! ~Monica

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