There are some, but it’s pretty hard to find oi-free tortilla chips in the store, but making your own is simple! Having a batch on-hand allows for a wholesome snack of chips and salsa. Warning: this might become a habit. Make sure to add some carrots to crunch on as well!
1 bag of 12 soft corn tortillas
Optional: vinegar, Tamari or soy sauce
Preheat oven to 300 degrees.
Cut tortillas into wedges with a sharp knife or kitchen shears.
Lay pieces on a baking sheet in a single layer. Spritz lightly with water, flavored vinegar or tamari. (Hint – even if you don’t spritz, they’ll still come out fine, but chewier).
Bake for 20 minutes. Take out and turn chips over. Bake for another 10 minutes, but watch them carefully so they don’t get too brown.
Store in an airtight container or bag.
Suggestions: Use thin corn tortillas for best results. The thicker ones don’t get as crispy. After spritzing with moisture, sprinkle with a bit of lemon pepper, chili powder, onion powder or another seasoning.
Here’s the best (time-saving) tip – simply lay whole or sliced-in-half tortillas on baking sheet – no need to cut into smaller pieces!