We had a taco night for dinner last night and I had some leftover corn tortillas from another night of Mexican food. I made tortilla chips from them – some baked and some fried to serve as an appetizer, and to get them used up. The fried ones always disappear faster than the baked (fine by me, I like the baked!) even more so when I have some fresh guacamole on hand.
Ingredients:
12 or more 4″ corn tortillas
juice of 1 lime
salt, to taste
grapeseed oil or other high heat oil (if frying only)
You want the tortillas a bit stale, or dried to start. You can place them in the microwave for a minute or so, leave them out overnight or bake them in the oven for about 5 minutes at 350F single layered. I usually bake them since I eat them the baked way. Cut the tortillas up into 6 triangles.
If baking spread out onto 2 baking sheets, single layer. Bake at 350F for 5 minutes then flip the chips over and sprinkle with salt and bake another 5 minutes. Sprinkle lime juice over the top and serve warm.
For frying the chips – Place a bit of grapeseed oil in a skillet, enough to cover the chips. Bring to high heat, however we don’t want it smoking!. 325F-350F is a good temp. Place chips in the pan, single layered and cook for 10-15 seconds both sides, letting them slightly brown. Work in small batches, they cook really fast. Remove from pan and place on a paper towel to absorb some of the oil, toss with a bit of salt and lime and serve warm.
12 corn tortillas makes enough chips for 3-4 as an appetizer. Enjoy!
Gluten Free Fabulous 
Yummy!