Baked Chips and Salsa

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baked chips and salsa
  • Cook Time
  • 4Servings


  • 6 small (8 inch) corn tortillas
  • 1 teaspoon EVOO
  • 1/4 teaspoon each ground cumin and salt
  • 1/2 cup homemade, or store-bought, salsa


Brush the tops of corn tortillas with EVOO; sprinkle with cumin and salt. Cut each tortilla into 8 wedges and transfer to a baking sheet. Bake at 400 degrees until crispy, 7 to 9 minutes. Serve with salsa.