recipe

Chunky or smooth salsas and dips taste great when scooped up with these CRUNCHY tortilla chips.

safety
  • Uses the oven
  • Uses a knife
difficulty
  • Beginner
time
  • 40 minutes
yield
  • Serve 4 (Makes 36 chips)

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Prepare Ingredients

Vegetable oil spray
6
(6-inch) corn tortillas
¼ teaspoon
salt

Gather Cooking Equipment

Rimmed baking sheet
Cutting board
Chef's knife
Oven mitts
Cooling rack
1
 
Vegetable oil spray

Adjust oven rack to lower-middle position and heat oven to 350 degrees. Spray rimmed baking sheet with vegetable oil spray.

 
2
 
6
(6-inch) corn tortillas

Place tortillas on cutting board. Cut each tortilla in half. Cut each tortilla half into 3 equal wedges. Place tortilla wedges on greased baking sheet, in a single layer, alternating point up and point down, so they fit on baking sheet.

 
3
 
¼ teaspoon
salt

Spray tortilla wedges generously with vegetable oil spray. Make sure wedges are evenly coated and shiny. Sprinkle salt evenly over tortilla wedges.

 
4
 

Place baking sheet in oven. Bake until chips are golden on edges, 12 to 15 minutes.

 
5
 

Use oven mitts to remove baking sheet from oven and place on cooling rack (ask an adult for help). Let chips cool on baking sheet for 10 minutes. Serve. (Chips can be stored at room temperature in airtight container for up to 4 days.)