Baked Tortilla Chips

Ingredients

• Tortillas

  Ready-to-bake or -fry, corn, without added salt

  6 tortilla, small or 156g

• Vegetable oil

  Natreon canola, high stability, non trans, high oleic (70%)

  1 tbsp or 14g

• Salt

  Table

  1 dash or 0.4g

Directions

1. Preheat the oven to 350 degrees F. Stack the tortillas on top of each other, then cut into six equal sized wedges.
2. Place the cut tortillas in a large bowl and drizzle the oil over top. Gently toss the tortilla pieces in the oil until they're all lightly coated.
3. Cover a baking sheet with parchment paper, then spread the tortilla pieces out over the surface so that they're in a single layer and overlapping as little as possible. Sprinkle lightly with salt.
4. Bake the chips for ten minutes, then gently stir and flip the chips. Return the chips to the oven and bake until golden brown (3-5 minutes more). Season with salt once more.
5. Allow the chips to cool before serving. They will crisp even further as they cool down.