I love chips and salsa but most tortilla chips are not very healthy. I decided to make my own at home. I baked these homemade baked tortilla chips at a lower temperature to try to avoid burning them. They turned out perfectly crisp, salty, and flavorful. I loved that these chips were thicker than regular chips and so much healthier! They tasted fantastic with the Roasted Tomatillo Salsa.
Preheat the oven to 325 degrees. Line a baking sheet with tin foil. Coat with olive oil cooking spray. Sprinkle some sea salt over the tin foil.
Spray both sides of 6 tortillas. Stack the tortillas then cut them into halves then quarters. Place them on the prepared baking sheet. Season the top of the chips with sea salt, to taste.
Bake until the tortilla chips begin to sizzle and turn light brown, about 8-9 minutes. Flip each chip over then rotate the pan and continue to bake until the chips are crisp and golden brown, about 7-8 minutes more. Side Note: Be careful and keep an eye on the chips while they bake because they can burn quickly.
Remove from the oven and let them sit on the baking sheet for a few minutes. Serve warm or at room temperature.