Have you ever wanted to make your own tortilla chips? There are benefits to doing this...
You get to choose the type of oil that is used like canola oil, which is higher in plant omega-3s and monounsaturated fat than most other vegetable oils.
You get to reduce the amount of oil used (by baking instead of deep frying) so that your chips are still crisp and tasty but lower in calories and fat grams compared to chips at the supermarket.
You get to enjoy FRESHLY made tortilla chips instead of chips that have been sitting in a bag for weeks and maybe months.
Oven Baked Tortilla Triangles
3 corn tortillas
1 1/2 teaspoons canola oil
Canola cooking spray
1/2 teaspoon taco seasoning (sold in packets)
Preheat oven to 400-degrees.
Stack corn tortillas on top of each other and cut the stack into 8 wedges (so you will have 24 triangles altogether). Coat a nonstick cookie sheet with canola oil (you can use a silicon brush or spatula to spread it out).
Lay the tortilla triangles on the cookie sheet firmly so that they are coated lightly with the oil.
Spray the tops of the triangles with canola cooking spray and with your fingers, sprinkle the taco seasoning over the top.
Bake for about 8 minutes, watching carefully because they burn easily, until crisp and golden brown.
Serve with bean dip or salsa or use them as garnish for soups, chili, taco salads, or other Mexican entrees.