I really didn't want them to come out dry so I decided to coat them in a little oil before baking them. But guess what!? I used up all my oil making yesterday's Jalapeno Spread. Solution = Coat them in the spread. Result? Genius.
So if you want to replicate these bad boys to the letter, you are going to have to make the Jalapeno Spread Recipe first. Now, I'm not going to lie, they did come out a little dry. But since they really are just a vehicle to get things like veggie chili and pico de gallo in to my mouth, I really didn't mind.
Baked Jalapeno Corn Tortilla Chips
6 Corn Tortillas
Preheat oven to 300 Degrees F. Begin by cutting your tortillas into fours. Put them in a large bowl and using your hands, coat them gently with a couple teaspoons of the spread. Make sure both sides are thoroughly coated. Place them into an even layer on a large cookie sheet lined with parchment or non-stick aluminum foil. Don't worry if they overlap a little. Sprinkle with a little Sea Salt, if desired. Bake for 30 minute, turning over once halfway through cooking and check for golden brown doneness.