Well hey there! Hope you had a fantastic weekend!
Today we’re talking about Baked Tortilla Chips:
Served with your favorite salsa or guacamole of course!
But first, a few other things…
The last time I blogged (which was last Wednesday) I mentioned how I was going to look at a few houses that day. None of the ones we looked at that day were great, so on Friday we scheduled a few more showings. The last house we looked at on Friday just went on the market that day, and it was ridiculously perfect. I couldn’t wait for the fiancé to see it and put in an offer!
Like literally could not wait. That afternoon the realtor and I filled out the paperwork (as I was going to be at a yoga training all weekend). The fiancé went and looked at it Saturday and BOOM – we made an offer that day. It’s been such a tight market here in Minneapolis, houses are selling like crazy! Especially the good ones.
Thus why I wanted to put in an offer right away. And although we would have put in a lower offer had it been on the market for longer, we just couldn’t afford to do that. It’s a sellers market out there!
And do you know what?! THEY ACCEPTED OUR OFFER! (Insert every yippee, yelp for joy, and giddy arms-flailing-around-in-the-air here).
We are beyond excited. If everything goes as planned, we will be moving by the end of July. Just in time before our lease runs out!
Funny how life just works out sometimes, isn’t it?
Anyway, besides the craziness of putting an offer on the house this past weekend, we also celebrated the fiancé’s 30th birthday (with his family at dinner on Thursday, and at Cantebury Park to watch the horses race with friends on Friday) and I had my last yoga teacher training all day Saturday and Sunday. And then last night we went to my coworker’s for a BBQ to say goodbye before he leaves for Africa for a few weeks (pretty cool, huh?!).
Talk about a whirlwind!
Although we made caprese salad for last night’s BBQ, I really have not been in the kitchen for what feels like forever. Last week we made dinner one night after getting home from DC on Monday. A grilled chicken spinach salad. That’s pretty good, right?
We also discovered a new Asian restaurant in our neighborhood last week. It is amazing. Like ‘how did we not know about this until one month before we move?!’ kind of amazing.
So amazing that we also picked it up for takeout on Saturday night. Bah! No judging.
I love that they don’t use any MSG. I swear that stuff gives me a headache.
Last week I ordered this noodle dish with chicken, sweet bell peppers, and thai basil.
They also have to-die-for spring rolls (my favorite!), cream cheese wontons (I don’t normally like cream cheese wontons, but with mango and jalapeño it’s hard not to!), and a really good curry with cherries and asparagus (sounds like an odd combination – but it was great!).
We will definitely be heading back. A few times before we move.
I swear, the best advice comes from fortune cookies.
OK, on to today’s post! Since we haven’t been cooking as much lately, I had two packages of corn tortillas in the fridge that were starting to go stale. You know how you can use bread that’s starting to go stale to make croutons? Same is true for corn tortillas to make tortilla chips. These were super easy and turned out great! Some of the best tortilla chips I’ve had. Not to mention they are baked (not fried!) so they’ve got that going for them.
And if you know me at all, you know I love salt. And can devour a bag of tortilla chips in a few days (ok, maybe a week, but still). So baked is a good thing.
All you need is some corn tortillas. Cut them into tortilla chip size triangles.
Guesstimating on size is totally acceptable.
Then, lay the triangles out a baking sheet, brush with olive oil (or really any oil will do), and sprinkle with sea salt.
Lining them up correctly will help you utilize the entire baking sheet!
Bake at 350 degrees for 7-10 minutes (depending on your oven), and enjoy!
Baked Tortilla Chips
2 packages favorite corn tortillas, about 20 tortillas total
Preheat oven to 350 degrees.
Cut tortillas into chip size triangles.
Lay out on baking sheet.
Brush one side with oil.
Sprinkle with salt.
Bake until slightly browning and crispy all the way through.
- 2 packages favorite corn tortillas, about 20 tortillas total
- olive oil
- Preheat oven to 350 degrees.
- Cut tortillas into chip size triangles.
- Lay out on baking sheet.
- Brush one side with oil.
- Sprinkle with salt.
- Bake until slightly browning and crispy all the way through.