Crispy Corn Tortillas or Chips

Print

Crispy Corn Tortillas – I use these crispy corn tortillas for all of my tacos and for my fresh healthy nachos. For tacos I leave the tortillas whole, and for chips I cut them into triangles using a pizza cutter. The baking instructions are the same for chips or crispy tortillas. Enjoy! – corn tortillas (preferably organic & non-GMO), Avocado oil, , Set the racks in your oven to the center position. Preheat oven to 400℉.; Line two baking sheets with parchment paper or silicon baking mats.; Arrange full size corn tortillas in two rows of three. There should be six tortillas on each baking sheet. If baking smaller tortillas for appetizer portions, more will fit on each baking sheet.; Drizzle the tortillas with a small amount of olive oil or avocado oil.; Place the baking sheets in the oven putting one pan on the upper rack and one on the middle rack.; Bake for approximately 6 minutes and then rotate the pans so that the one on the lower rack is now on the top and visa versa.; Continue baking for approximately for 3 minutes more until the tortillas are crisp and golden.; Remove the baking sheets from the oven and allow the tortillas to cool until it is time to serve them or you may serve them immediately while they are warm.; ; – For chips, use a pizza cutter to cut the tortillas into smaller triangles. – Snack – Mexican – Dairy Free – Gluten Free – Healthy Comfort Food