There is a Mexican restaurant one town over that makes AH-mazing food. From tacos loaded with chicken and pico de gallo to grilled vegetable fajitas that have a secret ingredient (broccoli!), everything I eat there is delicious, fully flavored, and makes me so so happy.
But there is one thing that they make that trumps everything on the menu.
Their homemade corn chips.
OH. MY. GOODNESS.
These things are addictive.
Like “whoops, I just demolished one basket in 5 minutes and I don’t even feel guilty” addictive.
Chips and salsa are one of my favorite comfort food snacks, so I wanted to replicate my favorite restaurant’s corn chips at home. But I quickly decided that deep frying the chips was not up my alley. So after a little research, I found that baking the corn chips was not only easier and safer, but healthier too!
These corn chips start with corn tortilla.
I used small “taco-sized” corn tortillas for this recipe.
I brushed canola oil lightly over one side of the tortilla.
And then stacked them up nice and perfect.
Then using a very large sharp knife, cut the tortillas into eight wedges. If you want bigger chips, feel free to leave them in quarters but I definitely prefer the smaller chip – you get a better chip-to-salsa ratio!
Place the corn chips onto a lightly sprayed baking sheet in an even SINGLE layer (make batches if they don’t all fit!). Sprinkle with a little salt if you desire. Bake the corn chips in a preheated 375 degrees for 8 minutes until they are just golden.
YUM!
Ready for snack time! (and just as good as the original!)
So, kiddos, what is your restaurant food obsession?
Your corn chip obsessed friend,
Catherine
- 12 "taco-sized" corn tortillas
- 1 tablespoon canola oil
- Salt per preference
- Cooking Spray
- Preheat oven to 375 degrees. Lightly spray a rimmed baking sheet with cooking spray and set aside.
- Lightly brush canola oil on one side of each corn tortilla, stacking the tortillas on top of each other in a neat stack. Using a sharp knife, cut the tortillas into eight equal wedges.
- Arrange the corn tortilla wedges in an even layer on the baking sheet - bake the chips in batches if you run out of room! If desired, sprinkle the chips with a bit of salt. Bake the corn chips for 8 minutes until just golden.
- Serve alongside your favorite salsa.
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