Homemade Tortilla Chips

Ingredients:

• good-quality whole wheat tortilla chips

• grape seed oil

• flaky sea salt

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Directions:

1. Preheat the oven to 350F Pour a few tablespoons of oil into a bowl and brush a thin coating onto your baking sheets. Set aside.

2. Oil and stack the tortillas. Place one tortilla on the cutting board and brush the top with a light layer of oil. You don't need a lot of oil, but do pay attention to the outer edges of the tortilla, an area that's easy to miss. Place another tortilla on top of the oiled one and brush the top with oil. Continue in this manner until all your tortillas are oiled and stacked in one pile.

3. Using a large,sharp knife, cut your tortilla stack in half using one firm chop, if possible. Cut one of the halves in half and cut each of those in half again, forming wedges. Repeat with other side. This will give you eight stacks of tortilla wedges.

4. Arrange the tortillas wedges in a single layer on the oiled trays. Place the wedges with the un-oiled sides facing down so that they have contact with the oil on the tray. A little overlapping is fine, but don't overlap too much or they won't crisp. Sprinkle a pinch or two of flaked sea salt over the top, being sure that all the wedges get a touch of salt.

5. Place trays in the oven and bake for 8-12 minutes. Check your chips at 8 minutes and rotate your pans. Be aware that very thin tortillas are vulnerable to your oven's hots spots and can start to char. The chips are done when the edges are crisp and dry and slightly lifted from the tray. They should be a few shades darker, though not completely browned. (Chips made from handmade tortillas will often have a few brown spots on them so don't worry if you see a few.) The chips will still be slightly flexible in the middle, but will crisp further as they cool.

6. Remove trays from the oven and let cool slightly. As they cool, the chips will continue to crisp all the way through. Test one and if it is not as crisp as you would like, return the trays to the oven for another 2-3 minutes.

7. Once the chips are fairly cool. remove them from the tray and serve.

* the recipe was adapted from thekitchn.com