For week #24 of my 2018 challenge to try one new whole-food plant-based (WFPB) recipe each week, I baked these corn tortilla chips, which were so EASY!

I'm talking ridiculously SIMPLE. How did I not know about this before?!

I LOVE Mexican food. And it's easy to make a healthy Mexican dish with ingredients like brown rice, beans, corn, avocado, tomatoes, and salsa.  

But those CHIPS. Those deep-fried chips that are usually high in fat and sodium...

They're delicious. And they compliment the meal SO WELL. But they're not exactly on the "health food" menu. 

Until now. :)

Ingredients:

• 6 soft corn tortillas (the thinnest you can find)

• Salt and/or other seasonings you like (optional)

Instructions:

• I researched several online recipes for baking tortilla chips. Oven temperatures varied a bit in these recipes. For me, it worked best to preheat the oven to 350 degrees.

• Stack the tortillas and cut them into wedges. 

• Place wedges on a cookie sheet, in one layer (avoid overlapping). Parchment paper can be used but is not necessary. (The chips don't really stick.)

• I baked the chips for 5 minutes, flipped them over (which might be unnecessary, but I wanted them to bake evenly), then baked them another 5 minutes.

• After 8-10 minutes of baking, watch the chips carefully, checking them every couple minutes. Take them out when they start to brown. 

• Allow the lightly-browned chips to sit on the warm cookie sheet and cool. 

• Please note that they crisp as they cool.  

• Enjoy!

This post was originally published on June 27, 2018.