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Corn Tortilla Chips
8 fresh corn tortillas 1 tbsp neutral oil 1 tsp flaky salt
© Annabel Langbein Media
Preheat oven to 150˚C and line 2 shallow roasting trays with baking paper for easy cleanup.
Brush tortillas liberally with oil and sprinkle with salt. Stack tortillas and cut into 6 wedges. Arrange in a single layer on the prepared trays. Bake until golden and crispy (about 30 minutes). Allow to cool before storing in an airtight container.
This recipe is from my book The Free Range Cook: Through the Seasons
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