As my cooking as evolved so has my ability (and desire) to use up ingredients that I have around the kitchen. The latest case in point was a half-used package of corn tortillas left over from making the Green-Chili Chicken Casserole.
In the past I probably would have let these go to waste, eventually throwing them out – but was resolved instead to do something with them. Light bulb moment. Why not turn the left over corn tortillas into tortilla chips? OK, I admit this wasn’t exactly earth shattering thinking that deserves a Nobel Prize, but for me it was a step in the right direction of trying to use what you’ve got.
As you might suspect this was pretty simple to do: cut the tortillas into quarters, put them on a cookie sheet and bake ~10 minutes. Not only was this very easy, but the chips were much healthier than the store bought kind – and they tasted great! Try it next time you have left over corn tortillas…heck maybe even make something like the above-mentioned chicken casserole or Chicken Taquitos just so you have left overs!
Recipe: Corn Tortilla Chips
- Preheat oven to 400 degrees.
- Cut corn tortillas into quarters.
- Spread cut tortillas out in a single layer on a cookie sheet, leaving some room between them. I fit 4-5 tortillas (16-20 quarters) on a single cookie sheet.
- If desired shake salt over tortillas, but we found this unnecessary as they were great without.
- Bake ~10 mins until the chips are starting to crisp up.
- Remove from oven and let cool 5-10 mins on the cookie sheet so they continue to crisp.