So in this edition of “What am I going to do with these leftover tortillas?” we are making tortilla chips from scratch! You can do this with whatever tortillas you have lying around, corn or wheat or flour or whatever. It’s easy, makes crispy chips that aren’t fried, and you get to have NACHOS. So, a win-win-win.
Start with some tortillas – I had flour ones, from when we’re going to make chicken quesadillas. Which is also a delicious dish. You should make it – or come over, and I’ll show you how!
Cut your tortilla into slices – don’t be like me, try to make ’em even-ish. I don’t know what happen here, guys.
Spray them on both sides with olive oil spray (or whatever spray you use) and salt ’em, too. Stick them in the oven for about 15-18 minutes, flipping once. I put my oven at 375, but do whatever you feel in your heart – just make sure to check them.
Serve with whatever you have – I wanted to add a protein, so I had red kidney beans, avocado, and obviously used them to make nachos, too. Fun fact: the residual heat from your oven AFTER you toast your chips (and have turned off the oven) will be enough to melt the cheese, all while saving the universe. Pat yourself on the back.
What is your favorite nacho topping? Mine is olives, not pictured, because those closest to me don’t like olives. They don’t know what they’re missing.