Baked Tortilla Chips p. 97

These are one of those things that make me feel like super woman. Yeah, who makes their own chips. Ridiculous.

I was wanting to feel ridiculous and super woman, so I made a big batch recently. I had read several different versions in various places and decided to experiment with both corn and flour tortillas. I cut each into 6 triangles. Brush them on both sides with olive oil and sprinkle with your favorite seasonings.

Now Mark Bittman recommends adding your salt and seasonings after baking, but when I did this to the first batch, most of it fell off. I wanted highly seasoned chips, so with the next batch I rubbed the seasoning (I mixed up some Mexican seasonings.) in after add the oil. This worked out nicely. But I think my favorite way of seasoning was to mix the oil and seasonings and brush it on simultaneously.

In the end the flour tortillas were our favorite. Bryan loves them and insists that I make them again. And to be honest, they really aren’t that much trouble.

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