Baked Gluten-Free Corn Tortilla Chips
12 Small Pure Corn Tortillas
(not flour tortillas and check the calories...some are higher than others!)
fresh ground pepper
(did you know this is a cheaper spice in the Mexican section of the grocer)
Preheat the oven to 400 degrees.
Line a baking sheet with parchment paper.
Stack the tortilla shells by 2 and cut in fourths.
Lay them in a single layer on the parchment paper lined cookie sheet.
Sprinkle with salt, pepper, paprika and any dry seasoning you wish.
Bake for 10-12 minutes or until crispy.
**For dessert tortilla chips, substitute the above seasoning for
blended cinnamon and sugar or consider adding to that
nutmeg and a touch of ginger.
I will add some great recipes to go with these chips this week...
a guacamole dip and a butternut squash black bean chili...
A great week to cook at home...
I want to learn to make my own corn tortillas...any advice!?!