homemade chili corn chips
Say goodbye to the additives in store bought chips that we can't even pronounce. These are so easy to make, and even easier to eat in one sitting! This recipe makes enough for two people, you can easily double it to make more.
- 5 small corn tortillas (read the ingredients, it should only read: corn)
- 4 tablespoons of extra virgin olive oil
- 1 teaspoon of chili powder
- dash of salt to taste (I used 1/2 teaspoon of himalayan salt)
Preheat oven to 350 degrees.
Pile the tortillas on top of each other, and slice the pile in half, then each half two more times to form 6 piles of small triangles. (Basically, you're cutting up the corn tortilla into chip size pieces)
On a pan lined with parchment paper, spread out the triangles.
On a small plate or in a small bowl, mix the olive oil, chili powder and salt.
Using a brush, brush each chip with this mixture.
Bake for 15 minutes, the chips should be crisp.
Let them cool, they'll crisp even more.