June Xie is the former Senior Food Producer for Delish, where she hosted recipe videos and the wildly popular YouTube show, Budget Eats. She previously worked in numerous restaurant kitchens throughout NYC before first joining Delish as our Test Kitchen Assistant and chief baking expert with a passion for bread dough, peanut butter, whipped cream, and gluten free cookies. She also loves staring at alpacas.
What do you do when you're given $20 to cook as many meals as you possibly can and after 9 meals, you still have a stack of tortillas left? You make tortilla chips. And then you blend that sad half can of tomatoes into a salsa and you have yourself a swift little toasty, crunchy snack.
There are few things better than fresh, warm, crispy corn chips—it's time to #treatyoself. You can put the tray into the oven before it's preheated fully—the extra time in the lower-heat oven will help toast the chips. If you want more than just 2 small servings of chips, you should bake more. I did the second batch as I ate the first batch. It's what the pros do. Then you sit back, and procrastinate as long as you can before diving into that sink of dirty dishes. I see you. Cheers, friend.
- Yields:
- 2 serving(s)
- Prep Time:
- 5 mins
- Total Time:
- 25 mins
Ingredients
- 6
corn tortillas, cut into 8 wedges each
- 2 tbsp.
extra-virgin olive oil
Kosher salt
Directions
- Step 1Preheat oven to 350°. On a large baking sheet, tessellate your tortilla wedges so that there is no overlap. Brush both sides of each wedge with oil, then season with salt.
- Step 2Bake until chips are golden and crispy, 18 to 20 minutes.
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