I don't know why I waited so long to try this recipe. In this house, we prefer flour tortillas to corn tortillas, so that's what I used. Watch your time baking, mine were done (some a little too brown) at 11 minutes. There's a short window between getting them crisp (not soggy), but not burnt. I always have flour tortillas in the house, so I'll probably just keep a small spray bottle of the oil-lime juice mixture on hand, as I think I'll be making these chips often. These tortilla chips are just so much better than what you buy at the supermarket in a bag.
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I don't know why I waited so long to try this recipe. In this house, we prefer flour...