Name: Chipotle Corn Tortilla Chips
Total time: 45 min
Yield: 200 chips - a large bowlful
Ingredients: 1 - 500 gr package small corn tortillas (available at BMC Market, 722 Osborne ); 60 ml Frescolio Chipotle Infused EVOO; sea salt (to taste)

Chipotle Corn Tortilla Chips

Servings	Prep Time
200chips - a large bowlful	45minutes

Servings	Prep Time
200chips - a large bowlful	45minutes

Ingredients

1 - 500 gr package small corn tortillas available at BMC Market, 722 Osborne
60 ml Frescolio Chipotle Infused Olive Oil
sea salt to taste

Servings: chips - a large bowlful

Units:

Ingredients

1 - 500 gr package small corn tortillas available at BMC Market, 722 Osborne
60 ml Frescolio Chipotle Infused Olive Oil
sea salt to taste

Servings: chips - a large bowlful

Units:

Instructions

Brush both sides of a tortilla with the chipotle oil using a silicone or bristle pastry brush. Sprinkle with sea salt.
Repeat with a second tortilla, stack the two tortillas one on top of the other and cut into eighths using a large knife.
Spread in a single layer on a cookie sheet.
Bake at 350 degrees for 5-6 minutes, turn the chips and bake another 5-6 until lightly golden. Remove to a plate and allow to cool completely before transferring to a container. The chips keep for 2 days in an airtight container.
Repeat the process until you have the desired amount of chips.

Recipe Notes

This recipe uses Frescolio's Chipotle Infused EVOO. You could also try it with any of the following EVOOs for a different taste: