Crispy Baked Tortilla Chips
- 10 corn tortillas
- 1-2 limes optional
- 1 teaspoon Himalayan salt
- cooking spray
- Heat the oven to 350 degrees F.
- Stack the corn tortillas and slice and divide into 6 sections. Lay the tortilla slices on a baking pan and spray with olive oil cooking spray then sprinkle juice from the limes by slicing them in half and squeezing on top (this is optional and you can skip it and just do salt). Sprinkle with Himalayan salt then bake in the oven for 12-15 minutes. Tortillas will be nice and crispy and still light in color. Try to make sure they do not turn too brown. If they are soft at 12 minutes cook another 3 minutes to harden.
- Serve with pico de gallo, guacamole, or as nachos.