Homemade Tortilla Chips
8 inch corn tortillas (check label to make sure they are gluten free)
oil
coarse salt (sometimes called Kosher salt)
Heat oven to 450 degrees. Brush tortillas lightly on both sides with oil– I spritz mine with my Pampered Chef oil spritzer. Lay on cookie sheet in single layer and sprinkle with salt. Bake for 2 minutes on one side, then turn over and bake another 2-3 minutes til golden. Remove to paper towels or wire rack. Tortillas will crisp as they cool. These are soooo good, especially when warm. Great for dipping up salsas, dips, and taco salads. Store for a week or so in airtight container or ziploc bag.
