Baked Tortilla Chips

Happy Cinco de Mayo everyone! If you are throwing a little fiesta tonight or just want to enjoy some good Mexican food, skip the store bought chips and make your own from scratch. Trust me when I say that these chips are simple to make, are a healthier alternative to fried and taste thousands of times better than anything you can get from a plastic bag.

Make some fresh homemade salsa or guacamole to go with these baked tortilla chips and with the first bite, you will feel like you have been transported to a beach in Cabo!

Baked Tortilla Chips

{yield: 4 to 6 servings}

Twelve 6-inch tortillas
1 tablespoon of canola oil
Kosher salt

Preheat the oven to 350 degrees and lay out two large baking sheets.  Take the tortillas and cut them into the eights to make the chips.

Then lay the unbaked tortillas chips on the baking sheets and and drizzle the tablespoon of canola oil over them. Next, season the tortillas with Kosher salt and toss together on the cookies sheet.

Spread out the tortillas in a single layer over the cookie sheet so they will bake evenly and crisp up. Place the baking sheets into the oven and bake until golden brown, about 12-15 minutes. Be sure to rotate the sheets once while baking.

As soon as they are crisp and golden brown, remove from the oven.

Personally, I love to serve the baked tortilla chips right as they come out of the oven, but you can make the chips ahead of time as well. Just allow them to cool completely before they are placed in a zip lock bag. They will stay fresh for 2 to 3 days.

These are not only great with salsa and guacamole, but are also great for making homemade nachos or taco salads; the options are really endless.

And as you can see, I went classic and enjoyed mine with some of my mom's killer homemade guacamole! Olé! 

Let me know in the comments below how you will be celebrating Cinco de Mayo and what you are planning on making!