Gluten Free Tortilla Chips
1 dozen 10″ corn tortillas (see this recipe)
avocado oil (or another mild-flavored oil)
1 Tablespoon fine sea salt, or to taste
Preheat the oven to 400°F. Lightly mist one or more non-stick baking sheets and set aside.
Arrange tortillas in a single pile on a cutting board. Cut the pile in half, then cut each half into thirds. You should get 6 small triangles from each whole tortilla.
Arrange the tortillas in a single layer on a cookie sheet. Make sure they don’t overlap, or they will stick together.
Bake for 14-16 minutes, until golden brown. They will not be very crispy when they are done baking.
Remove chips from the oven and cool completely on the cookie sheet. They will crisp up as they cool.
Serve immediately with guacamole or your favorite dip.
- David Mitchell