Last week, I encouraged friends, family, and readers to reach out with any cooking questions or ways to utilize ingredients. One of my close childhood friends, Jen, reached out with this pic of flour tortillas, feeling a bit uninspired but not wanting to be wasteful as they reached their “Best By” date.
After throwing out a few ideas, she was intrigued by the simplicity of making chips. Since flour tortillas are not as common a chip and corn tortillas, it had not crossed her mind.
FLOUR TORTILLA CHIPS
This recipe is technique more than quantities. At minimum, the tortillas and some olive oil and salt. Brush the tortillas on both sides with olive oil, cut into desired strips or wedges, and sprinkle with salt.
Bake at 350 for about 8-10 minutes, flipping halfway until golden brown and the chips still have some “give” or a touch of softness. This is an important step as you don’t want to overbake! These will harden as they cool.
Remove from oven, place on cooling racks and allow to cool before serving or storing. Store in an airtight container up to one week! (Assuming they last that long). To prolong freshness, invest in some silica gel packs to absorb any moisture.
You may play around with different flavors like other oils, spices, and seasonings! Get creative and enjoy!