Things around here have been pretty great these days. Eleanor has been smiley and active.
Simple and fast dinners have been the rule lately. Anything that doesn't require much hands on time is perfect, and bonus points if it's not totally terrible for you. (One family can only eat so much mac and cheese.)
We had a package of corn tortillas left in the fridge from tacos carnitas last weekend and I thought it'd be easy to bake the tortillas into chips. These chips turned out so well that we've made them again a few times. They bake up in 10 minutes and are a great healthier alternative to fried chips. You can make as many or as few as you want. The chili and lime make them extra special and complement the flavors of a simple guacamole or as the basis for nachos.
If you were serving chili, making thin strips instead would serve as a great crunchy topping.
Baked Chili Lime Tortilla Chips
each tortilla makes 8 chips
corn tortillas, cut into halves, then quarters, then eighths
oil in a sprayer (you can use a brush if you don't spray oil)
salt & pepper
Preheat your oven to 350. First spray the cut tortillas lightly with oil on one side and add salt and pepper. I used fine grain sea salt.
Bake on each side for 5-6 minutes so they brown just slightly. Do NOT over bake. Serve warm.
Excellent with an avocado, lime juice, shallots, salt, pepper, and a little salsa.
Or as the bed of the world's best nachos with slow-cooked pork from the Stamps Family Farm.
I baked up some granola this week, too. There's always this moment when I'm drizzling the honey into the bowl when I just take a deep whiff of the cinnamon and cocoa and think "Man I love my job".