You may have to make these two or three times to find the right balance of oil, salt, and pepper for you. When I first made them, I found them too bland.

Ingredients
8 tsp. (40 mL) olive oil
8 large corn or wheat tortillas
coarse sea salt and freshly ground pepper to taste

Instructions
Pour a scant ½ tsp. (2.5 mL) of oil into the center of each tortilla and spread with a pastry brush. Do this on both sides of each tortilla.

Sprinkle 1 side of the tortilla with salt and pepper.

Cut into triangles and bake at 375°F (190°C) for about 10 minutes. If you prefer a darker chip with a more toasted taste, increase the baking temperature to 400°F (200°C), but keep an eye on the chips, as they darken very quickly.

The chips will keep in an airtight container for up to 1 week.

Photo by Chris Freeland

This recipe is from Linda Haynes, The ACE Bakery Cookbook.


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