Easy oven-baked recipe for sourdough tortilla chips that are low temperature cooked and corn-free for a healthy snack to enjoy with all your favorite dips.
Preheat oven to 350 °F/ 177 °C
Baste one side of each tortilla with avocado oil
Using culinary shears, cut each tortilla into quarters. Then cut each quarter again.
Arrange chips on cookie sheets.
Bake for 10-15 minutes.
Cool for a few minutes, sprinkle with optional sea salt and enjoy warm!
Allow chips to come to room temperature before storing in an airtight container on the counter. Use within 3-4 days.