Generally speaking, I do not keep junk food in the house, especially chips. So, if I am in the mood for tortilla chips and I have corn tortilla, I am in good shape and I make them myself. These are very easy and simple to prepare and are baked not fried. I actually prefer them to the fried version, because they hold up better and don't turn to mush in chilies or soups. Serve them with your favorite salsa or use in a salad or crumbled into chili like my Creamy White Bean and Chicken Chili. Personally, one of my favorite way to enjoy these chips is with a dollop of crema, one cilantro leaf and a drop or two of habanero hot sauce. It's the perfect little bite!
1 package of white corn tortillas
Cooking spray or 1/4 cup canola oil
Coarse kosher or sea salt
