I have more tomatoes than I can eat, it is time to start canning. After a trip to the local farmers market for cilantro, I had almost everything I needed to make some salsa. What I didn’t have, were some chips for the all important, testing portion of the recipe. Thankfully, I had some corn tortilla’s on hand. So I whipped up some chips ASAP.
I like kosher salt, but you could really just use regular table salt. My Oil Sprayer is a lecithin free, home-made, version.
**Update. Every oven is different, so time will vary. If yours aren’t crisp after 10 minutes, bake longer. They should be a deep golden color. Hope that helps. Also eat them while still warm. They are intended to be eaten right away, and will not stay crispy overnight.