Recipe by USA WEEKEND columnist Pam Anderson
"Not only is this relatively inexpensive, but it's also easy to make! And, these chips can be cooled and stored in an airtight container for two days."
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canola or other vegetable oil
8 (6 inch)
corn tortillas, quartered
Salt, to taste
This was very good!!!I brushed them with olive oil and baked them at 350 degrees for 15 minutes instead of frying.
I followed the directions exactly, but my corn chips seemed to be too crispy or too chewy. Plus, they had almost no flavor. I used to work in a Mexican restaurant and we used to make them exactly this way. I don't know if the corn tortillas are formulated differently for the chips, or if they used vegetable shortening instead of canola oil, but these didn't turn out as tasty as I remember. They weren't bad, but for the amount of oil, and the overall taste or heaviness, I would be just as happy with tortilla chips out of the bag.
These are so yummy and go great with chile. I also sprinkled the chips with various seasonings.
Very easy and tasty. My daughter had to make something for her Spanish class and they went over very well with the kids.
Super easy to make and so much better than the bagged stuff!
Really easy and pretty good. Recommend trying this. Don't know if it will replace store bought chips but its close!
Super easy and super good! I have to agree that it's better than the bagged stuff!
Excellent recipe! I cut the tortillas with a pizza cutter which made it easy and gave the chips a uniform shape. I seasoned them with a mix of salt, cumin and chili powder. These are fabulous warm with homemade salsa!
* Percent Daily Values are based on a 2,000 calorie diet.
Fresh Tortilla Triangles
Serving Size: 1/32 of a recipe
Servings Per Recipe: 32
Amount Per Serving
Calories from Fat: 14
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