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Prep Time: 0 Minutes Cook Time: 15 Minutes |
Ready In: 15 Minutes Servings: 6 |
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Traditionally totopos are tortillas cut into triangular wedges that are deep fried in oil, but I baked them instead. Baking doesn't make them as light, crispy and decadent as frying, but they are still yummy and as a bonus you can enjoy them with very little guilt. Ingredients:
5 corn tortillas |
kosher salt (about 1/2 teaspoon) |
oil or cooking spray |
1/2 lime, or about 1-2 tablespoons juice |
Directions:
1. Preheat the oven to 375 degrees. Cover a baking sheet pan (or two smaller cookie sheets) with tin foil or use a silicone mat (such as Silpat ). Spray with cooking spray. Cut the tortillas in half, then cut each half into three wedges. Place on the pan in a single layer without overlapping and squeeze the lime over them. Sprinkle with salt. Bake for 10 minutes, then spray tops with cooking spray. Bake for another five minutes. Keep an eye on the chips because you don't want them to overcook. Take out the crispy chips and return the rest to the oven for two - three minutes, or until just crunchy and slightly brown.
2. Enjoy!
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