Homemade Corn Tortilla Chips...Yum!

Yesterday was Taco Salad night.  We love that around here. And even though everyone has their take on a taco salad, I'm offering up my method here, along with the recipe for awesome, crunchy, better than store bought, thick, restaurant style tortilla chips. I posted my recipe for Chicken Taco Salad back in July. You can click on this link, and it'll take you to the recipe. I make Salsa Lime Dressing to go with my salads, and it's delicious, recipe for that is included on the same page.   And of course I don't forget my new fav cheese of choice in the salad, Cabot Hot Habanero and Seriously Sharp Cheddar. Seriously hot and seriously good.

I like a crunchy texture and always add crushed up, store-bought tortilla chips but decided to try a recipe I had seen on line for homemade chips. Fun to make, your kids will enjoy making the tortillas into shapes and seasoning them.  I made some of mine with just kosher salt and garlic powder and some with Emeril's Seasoning. Here's the simple recipe....

HOMEMADE CORN TORTILLA CHIPS
1 1 lb. pkg. 6" diameter corn tortillas
Vegetable oil
Your imagination with seasonings

Preheat the oven to 400 degrees. With a pizza cutter or a sharp knife, cut the tortillas into wedges. One 6" tortilla with make 4 tortillas. Place on a cookie sheet that has been coated with cooking spray.  Place a small amount of oil (I wouldn't use olive oil for this) into a dish, and brush each tortilla lightly with a little oil.  Sprinkle each with your choice of seasoning. I know someone who used Ranch Seasoning Mix with some powdered garlic, and the chips came out tasting better than a Dorito!  After seasoning, bake the chips for 10 to 11 minutes. No need to turn!  Remove from the oven and transfer to some paper towels.  While they are warm, give them an extra little hit of seasoning.  Delicious! and Baked not Fried!!!

Enjoy, and tell me who didn't like these!!!

Seasoning Tip~ Another great idea for seasoning ~ Cinnamon and sugar!