(Totopos)
In America, we’re used to getting that quintessential basket of chips the moment we sit down at a Mexican restaurant. But in Mexico, tortillas are fried in oil only as a way to use them after they get stale. Tortilla chips were first mass-produced in Los Angeles in the 1940s, but you can easily make them at home. This baked version is not only healthier, but faster, too. Don’t worry—just because they’re baked doesn’t mean that they’re not delicious, especially with your favorite salsa or guacamole.
Twelve 5- to 6-inch Corn Tortillas (see recipe or store-bought)
Vegetable oil spray
Salt
Preheat the oven to 350°F.
Place the tortillas in a stack and cut the rounds into 6 or 8 wedges.
Line two large baking sheets with aluminum foil or parchment paper (just to make clean-up easier). Spread the tortilla wedges out in a single layer on the baking sheets and spray with oil. Turn them over and spray with vegetable oil on the other side. Sprinkle with a bit of salt, to your liking. Then, bake until the chips are crisp, 12 to 15 minutes, rotating the sheets once.
Serve nice and warm. Any leftovers can be stored in an airtight container for about 5 days.