Baked Tortilla Chips

Chips and salsa is the most common complimentary stuff offered at Mexican restaurants and I chose to go with it for today's BM under the theme 'Accompaniments'. I went ahead with baked version though traditionally tortilla wedges are deep fried. One can keep it simple just sprinkling some salt or customize them with preferred   spices. They go great with salsa / guacamole and we had them with chunky salsa. I have already posted salsa recipe before and so today it's turn for the chips.

Ingredients: (For 2 servings)
4 - 6 corn tortillas (Flour tortillas can be substituted. I used whole wheat flour tortillas.)
1 - 2 tbsp. oil (I used canola oil.)
1 tsp salt
1 tsp. chili powder (optional)
1 tsp. roasted cumin powder (optional)

Method:
* Preheat the oven to 350 deg F.
* Mix salt, chili powder and ground cumin if using, in a small bowl.
* Cut each tortilla into 6 or 8 wedges using a sharp knife or scissors. (I cut each tortilla into 8 pieces and so totally had 32 wedges.)

* Generously brush each side of the tortilla piece with oil. On one side, sprinkle a little quantity of plain salt or the spice mixture whichever you are using.
* Or you can brush the tortillas with oil on both sides, sprinkle salt or the spice mixture and then cut them into desired number of wedges.

* Arrange the wedges in a single layer on a baking tray. Bake them until they turn crisp and turn not too brown. Rotate the tray midway once for uniform crisping. I had mine done in about 6 - 7 minutes. They browned at around 8 minutes.

Check here to see what other marathoners are cooking during BM #49.

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