Tortilla Chips (Naturally Gluten-free)
We made it to spring break! The last week before spring break was one of the most rigorous yet rewarding weeks, where I had a nice week-long break to look forward to while taking my midterms. So far my spring break has consisted of several loads of laundry, a fresh coat of paint in my bedroom, a haircut and dentist appointment! That's right--not exactly the spring break you see in the movies. I'm catching up with everything that I have had to do for a while, which will set me up for the rest of the semester!
While I was at home I realized that I had salsa but no tortilla chips. Instead of running to the store to grab some, I searched through my pantry and came across corn tortillas. It was at that moment it clicked that yes, the two are related, and tortilla chips are made from corn tortillas (what a genius thought)!
4 corn tortillas
2 tablespoons olive oil
Preheat your oven to 350 degrees F.
Lay out parchment paper onto a baking pan.
Drizzle some olive oil onto the parchment paper.
Cut your corn tortillas into small triangles and dip them into the olive oil, wiping off any excess.
Lay them out on the parchment paper and sprinkle them with salt.
Let them bake for 6 minutes on one side.
Flip them over and add salt to the other side.
Let them bake for 5 more minutes.
Voila! You have your own corn tortilla chips and don't need to make that run to the grocery store!