Chunky or smooth salsas and dips taste great when scooped up with these CRUNCHY tortilla chips.
Have you heard about our Young Chefs’ Club? Members get a themed (and kid-tested) box delivered each month!
Adjust oven rack to lower-middle position and heat oven to 350 degrees. Spray rimmed baking sheet with vegetable oil spray.
Spray tortilla wedges generously with vegetable oil spray. Make sure wedges are evenly coated and shiny. Sprinkle salt evenly over tortilla wedges.
Corn tortillas start out as a moist dough—called masa—that’s flattened and cooked on a hot griddle. To turn soft, flexible tortillas into hard, crunchy tortilla chips, we first need to get rid of as much water as possible. As the tortilla wedges bake, the heat in the oven turns much of their water into steam, which evaporates into the surrounding air. The other secret to these crunchy chips? Vegetable oil. The layer of oil on the surface of the tortilla wedges doesn’t evaporate in the hot oven. Instead, the oil absorbs the oven’s heat and helps the chips’ surface get even hotter. This encourages even more water evaporation and helps the chips’ surface turn golden brown. Enter your finished tortilla chips in The Battle of Crispy versus Crunchy to see whether they live up to their crunchy expectation.