Oven Baked Tortilla Chips

Whole wheat tortillas

Spray EVOO

Salt

For chips, cut the tortillas in half (2 at a time), then cut into triangles.  Arrange on a lightly EVOO sprayed baking sheet.  Spray the tortillas with EVOO and sprinkle with salt.

For scoops, cut the tortillas in half (2 at a time), then cut more like 2”x2” squares.  Spray the cut tortillas with EVOO and place each tortilla oil side down into a mini muffin pan.  Spray the tortillas with EVOO and sprinkle with salt.

For salad shells, take each tortilla and drap over a small oven proof casserole dish or bowl, gently pushing the sides down to form an inverted bowl.  Spray with EVOO.

Bake at 350’ for 5 min then watch carefully for edges to brown.  The chips/scoops/salad shells are done when lightly browned and firm.  They will crisp up more as they cool.

To kick it up a notch, sprinkle with lime juice or seasonings, or use flavored tortillas.  Lime habanera tortillas were used in the taco salad above- delish!