You can almost always find some corn tortillas in our house. I get them because the gluten-free ones are safe for my youngest, he likes sandwiches made with them. I thought it would be fun to use a cooie cutter on them, to make some homemade holiday tortilla chips. I used ranch mix, which we also almost always have on hand, to give the chips a little flavor. Here’s how I made them.
- 12 gluten-free corn tortillas
- extra-virgin olive oil (you can brush it on but it’s much simpler to use a spray, either store-bought or a sprayer you can fill on your own)
- 1 packet ranch dip/dressing seasoning
Preheat the oven to 350 f.
Place a sheet of aluminum foil or parchment paper on a baking tray.
Place one tortilla on the tray and use one of the cookie cutters to cut the tortilla into that shape.
Repeat until you are out of tortillas or simply have enough cut for the platter you’re preparing.
Spray both sides of each tortilla piece with the olive oil spray.
Sprinkle the ranch mix as liberally as you like.
Bake for 6 minutes. Remove from oven, turn over, place back into the oven and bake for 4 minutes.
Serve immediately as is, nude or with your favorite dip or topping.