|Photo from Pinterest|
I put them on my baking tray - I love my stoneware - and then sprayed them with olive oil and sprinkled with salt. From there, I put it in the oven.
Having not read cindyriddle's blog very carefully, I didn't follow the directions as closely as I probably should have. My first batch of tortilla chips came out very limp, chewy and kind of stale-tasting.
I discovered the reasons behind this, though. There were two reasons:
1) I didn't let them cook long enough. Cindy's blog says cook time can vary, but you should let it bake until they are golden brown. As you can see, mine weren't.
2) Make sure they are not layered at all. The problem I have with this is how few chips you end up making at a time, but it's worth it.
The second batch I made was far tastier than the first. However, I think I may try one more time, baking even longer because they weren't all as crisp as I would've liked.
This was a fun experiment, and I'm looking forward to trying it with my husband's next batch of guacamole...pending we have the *real* bagged tortilla chips readily on hand in case these still don't turn out as we would've hoped.