I can't think of a better way of using leftover corn tortillas than to make homemade tortilla chips. Whenever I make enchiladas or tacos, I always have a bunch of extra corn tortillas. The thing I especially love about a recipe like this is you can just make the amount you want to eat, so if your anything like me, you can safeguard yourself against eating more chips than you intended.
The one suggestion I have when you make these, is that the thinner the tortilla, the better the chip.
Oven Baked Tortilla Chips
~makes about 4 servings~
What you need:
8 corn tortillas
canola (or vegetable) oil
What you do:
1. Adjust oven racks so one rack is on the upper-middle position and the other is on the lower-middle position. Preheat oven to 350.
2. Brush each tortilla with oil. Stack them all together and cut into 8 wedges. Divide the chips between 2 baking sheets. Sprinkle with salt and spread out evenly over the baking sheets.
3. Bake the chips for 8-12 minutes, until they start to become lightly browned. Remove from oven, flip the chips. Rotate the baking sheets so the one that was on the bottom rack is now on top and vice versa. Bake for an additional 8-12 minutes, until the chips are lightly golden and crispy.