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!
1 package of gluten-free small corn tortillas (preferably white corn)
drizzle of oil
S&P, to taste
Preheat the oven to 350F.
Stack the tortillas on top of each other and cut them in half horizontally.
Then cut the tortillas in an "X" shape, making 6 equal triangles.
Arrange them on a baking sheet and brush the with oil on both sides, you can also brush the tortillas with oil on both sides before cutting them.
Make sure you sure you arrange them in one layer, and that they are not overlapping.
Bake for 10-15 mins, or until crisp and golden brown.
Sprinkle the tortilla chips with S&P as soon as they come out of the oven.
Drain on paper towels and enjoy!