Corn tortilla chips or “strips”, especially the ones in the bags are usually fried in canola oil, have a lot of unnecessary sodium or “preservatives” added and are almost always higher in fat, calories and sodium.

Here’s an easy “how to” make your own Baked Corn Tortilla Chip Strips, without all the unnecessary added fats, calories and sodium. Plus, corn tortillas are always “gluten free”!

Servings: 4

You’ll need:
8 corn tortillas (fresh or frozen, thawed)
2 pinches of salt
Non-stick cooking spray

Pre-heat oven to 375 degrees Fahrenheit.

Lightly coat the surface of an edged rectangular baking sheet with non-stick cooking spray.

Next cut each corn tortilla in half, the halves in quarters and with the quarters still put-together begin cutting 1/8 to 1/4 inch strips. Note: Some strips will be wider and some not-so-wide. 

Spread the strips out completely covering the baking sheet as best you can. Spray the strips with another light coating of non-stick cooking spray. Get 2 pinches of salt and sprinkle all over the tortilla strips. Using a pair of tongs, toss strips around a few times, but keep strips pretty flat.

Put tortilla strips into oven and bake for only 5-6 minutes, keeping a close eye on them after a few minutes to make sure they become a golden brown and not dark brown.

​Remove Baked Corn Tortilla Strips from oven and allow to cool, before serving over top your favorite Mexican dip, salad or tortilla soup.

Over the years you think to yourself that it really shouldn’t be so hard to boil perfect hard boiled eggs. Well, it isn’t hard to make perfect hard boiled eggs. You just have to know the best way to make perfect hard boiled eggs.

First, you need to have a pan with a tight-fitting lid and wide enough to have all of your eggs on the bottom and tall enough that the water covering the eggs won’t “boil over”.

Next, you have to have the eggs just covered enough with water and at your highest temperature to get the water to a “rolling boil”. Right after your water is at a full boil, then you turn off the heat, but leave your pan right where it is and cover it with the tight-fitting lid.

Finally, set your timer to exactly 10 minutes. That’s it! You are almost there.

When the ten minute timer goes off you’ll need a pot holder or oven glove to remove the lid, but careful removing the lid as it is very hot, as well as the steam that will be under it…yes, it is extremely HOT!

Carefully, pour the very hot water out of the pan into the sink or another heat-resistant pan, without letting the eggs tumble out and pour cold water over the eggs. Let the hard boiled eggs sit, uncovered, for 10 more minutes.

Your done. Now you can crack and peel your eggs for your favorite recipe: Deviled Eggs, Potato Salad , Egg Salad, or even sliced and topped on a Chef’s Salad or just eating them plain.
​
Happy Cooking and my next cooking tip will be about Simple Baked Potatoes.