Ingredients
6 corn tortillas, cut into 8 wedges each
2 tbsp. extra-virgin olive oil
Kosher salt
Preparation
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.
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.
