I saw an episode of Pati's Mexican Table (on PBS' Create TV) where she baked cut up corn tortillas to use as chips. I had some extra thin corn tortillas and decided to try it. It was quite easy and remarkably like fried ones. I tweaked her recipe a tad--I sprayed the chips and then sprinkled with chili powder prior to baking. Since they were extra thin tortillas, I reduced the baking time to 15-20 minutes vs. 25-30. Would definitely make this again. Basically you:Take a stack of corn tortillas and cut into 6 triangles. Spread out on baking sheet and let air-dry about an hr. Remove from sheet and spray sheet with non-stick spray. Place triangles back on sheet and spray tops with more spray. Sprinkle with chili powder.Bake 10 minutes at 350 degrees. Flip over and spray with more spray and sprinkle with additional chili powder if a bolder flavor is desired.bake an additional 5-10 minutes.Let cool. Store in ziplock bag.(I did not use salt)Here is a link:Making Tostadas and Chipshttp://patismexicantable.com/2009/05/making-tostadas.htmlAlso noticed this diet-friendly recipe:Street Style Cut-up Fruits and Vegetableshttp://patismexicantable.com/2012/09/street-style-cut-up-fru...
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