Homemade tortilla chips are a fun addition to any salsa, guacamole, or soup. These are simple, come together fast, and are always fun to eat. Aleppo, cumin, and salt are my favorite toppings and I’ve included some suggested measurements for one full tray of chips. The customizable nature of chips is part of what makes them so fun, so don’t be afraid to toss them with your favorite spices.
The most important thing when baking chips is to make sure they aren’t crowded on the pan. I usually do two or three rounds of baking to ensure they have plenty of space. Chips that are overcrowded bake unevenly, so it’s worth it to take the time to space them out.
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