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.
Published June 29, 2022
This page might contain affiliate links. In the event of a sale, I will be awarded a small commission (at no extra cost for you).
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!
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.
Baked Corn Tortilla Chips
Ingredients and Materials for a Plethora of Corn Tortillas
Oil or an oil spray
Directions for a Plethora of Corn Tortillas
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.
3. Thirdly, open the corn tortilla package and place 3-4 tortillas on a cutting board.
4. Using a pizza cutter or a pasta 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. Make sure the tortillas are just touching and not overlapping each other.
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.
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.
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! For dinner, we used these baked corn tortilla chips with tacos. Check out my recipe for Homemade Taco Seasoning below by clicking the link.
Recipe to make a plethora of baked corn tortilla chips
Plethora of Corn Tortillas
- Baking Sheet
- Non-stick spray
- Pizza Cutter
- Corn Tortillas
- Preheat the oven to 375 degrees Fahrenheit.
- Spray a baking sheet with non-stick spray and then set aside.
- Open the corn tortilla package and place 3-4 tortillas on a cutting board.
- Using a pizza cutter, carefully slice the tortillas in half, then cut each half into thirds.
- Lay the sliced corn tortilla pieces on the prepared baking sheets.
- Then, once the corn tortilla wedges are on the baking sheet, spray with oil or rub them with oil.
- Sprinkle Himalayan salt over the corn tortilla wedges.
- 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!
- 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!
Copyright: All content and photos on Monica’s Scratch Kitchen are copyright protected. Please do not use them without written permission. Thank you.
Leave a Reply Cancel reply