Classically considered a staple of Mexican cuisine, tortilla chips—originally known as tostadas—have been mass-produced across the states since the 1940s. Made from corn, which can be yellow, white, blue or red, the delectable wedges are usually fried with a hefty amount of oil and salt. Whether you’re prone to eating them straight out of the bag (until they’re gone…), like to use them as a carrier for massive bites of your favorite dip, or add them to soups and stews for extra crunch, tortilla chips are up there on our list of favorite snacks.
In honor of #NationalTortillaChipDay, here is our super easy, foolproof chip recipe, along with a few of our favorite ways to use the crunchy snack that go way beyond traditional chips and dip.
1/2 tablespoon olive oil
1/8 teaspoon salt
3 6’’ corn tortillas
Stack tortillas, cut into 8 equal wedges, and place on a baking sheet. Drizzle over 1/2 tablespoon olive oil, season with 1/8 teaspoon salt, and toss to coat. Arrange in a single layer.
Bake tortilla chips until just crisp, 8–10 minutes. Once crisp, remove from baking sheet to stop cooking, and set aside until ready to serve.
HOW TO USE ‘EM
Apart from eating this addicting, salty snack straight from the pan, uplevel your usual chips and dips a bit with these hearty recipes:
Put cheese, perfectly spiced beef, salsa, and guac together, let it all get a little melty in the oven, and pace yourself as you inhale these dreamy nachos.
Our baked homemade chips are the perfect compliment to this ancient Mexican stew, which is made with hominy, or dried corn.
We’d be cheating you big time if we left our hearty Chicken Tortilla Soup off this list. Chicken, avocado and cheese are nothing without the crunch of perfect, little tortilla strips.