Here’s a simple way to bake and season corn tortillas to make a very yummy chip. (just ask my husband, he is hooked!) They make a perfect side to go with the spinach enchiladas!
what you will need:
- small corn tortillas (about 1/3 of package or roughly 10 tortillas)
- 1 tbs. canola oil
- ground cumin (i use a spice grinder to grind my own)
- granulated tomato chicken boullion (i find this in the international/mexican food section of the grocery store)*** you can easily substitute plain, or garlic salt for vegetarian/ vegan options
- cookie sheet
- large mixing bowl
what you will do:
- preheat oven to 400o
- cut tortillas in to 8 triangle sections (like a pie)
- place in mixing bowl
- add canola oil and toss gently until coated (i like to use tongs to keep my hands clean)
- place on cookie sheet in single layer (it is ok
to overlap some, but the more space they have the better and cripier they cook) - sprinkle with ground cumin and the tomato-chicken bouillon
- place in oven and bake 10 minutes
- remove from oven and rearrange (again, the tongs work great)
- place back in oven and bake about 6 more minutes or until crispy
- serve immediately with your favorite dips
Good job showing how to make them.They look so good.