Brace yourselves, this is the first of a few more recipes I will be posting for Cinco de Mayo.
I love Mexican food, and a Mexican holiday is the perfect excuse to have some. Although, I never need an excuse to eat Mexican food. Or any other food. Forget what I just said.
Oh, look! Tortillas!
Make sure you get gluten-free tortillas. I know that the Guerrero brand white corn tortillas are gluten-free. Just check the ingredients and make sure there isn’t any gluten/wheat.
Alright, let us begin.
Preheat your oven to 350F.
Cut the tortillas into sixths, by slicing them in half horizontally and then cutting them in a “X” shape.
Also, you can brush the tortillas with oil on both sides before cutting them, or you can do what I did: arrange them on a lined and oiled baking sheet and then brush them with oil on top.
By now the oven should be preheated. I made two batches at a time.
After about 10-15 mins they should be crisp and golden brown. I found that the ones on the bottom rack were done quicker, that’s why I have a range of 5 mins. Check on your tortilla chips after 10 mins.
Once they are done they should look something like this:
Drain them on a paper towel and season with S&P, or maybe cumin too, immediately.
I will be posting some yummy salsa recipes too. You gotta dip these tortilla chips in something!
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Pretty please, with S&P and a pinch of red chili flakes on top.