Garlic Tortilla Chips recipe

garlic tortilla chips recipe

garlic tortilla chips

If you ask me, it’s hard to beat anything even remotely Mexican. While daydreaming a while ago, my thoughts wandered to dinner, which inevitably involves something in a tortilla which then leads to chips and salsa or guacamole. Being a little bit lazy and a little bit experimental, I decided that it was time to try making my own tortilla chips instead of making the trek to the store to pick up a bag. Then genius struck and I decided to use the same garlic oil technique I used to make those delicious baked fries to bake tortilla chips.

It’s super simple. All you have to do is smash a bunch of garlic, toss it in some oil and microwave it for about a minute. After that I poured some of the oil into the bottom of a rimmed baking pan, being careful not to include the garlic as it will burn, and layered some tortilla wedges over it. I continued this process until all of my tortillas were in the pan. I popped them in the oven and let them be. Every once in a while I’d open the oven and flip the chips to make sure they were getting evenly cooked.garlic tortilla chips recipe

Inevitable some tortilla chips get more done than others, but for the most part you are left with beautifully golden and deliciously warm tortilla chips. The garlic is not overwhelming but there’s enough give the chips nice flavor. Oh man are they good! Try them out next time you make a Mexican feast.

Garlic tortilla chips recipe :

15 tortillas*, cut into quarters
1/3 cup oil
4 cloves of garlic, smashed
salt to taste

Preheat oven to 350°
Place the oil and garlic in a microwave safe dish and heat for 1 minute.
Drizzle a little oil in the bottom of a rimmed baking pan (9×12) so that it covers the bottom. Place the tortillas in single layer over the oil. Pour a little more oil over top and place another layer of tortilla wedges over top. Continue this process until your out of tortillas.
Bake for 8 minutes, then flip as many of the chips as you can. Bake for another 8 minutes. If the chips aren’t all golden after that, flip them again and bake in 4 minute increments.
Once they’re mostly crispy, place a put towel on a plate and place the chips onto the paper towel. Sprinkle with salt and serve immediately.

*I used flour tortillas, but you could just as easily use corn.