Tortilla Chips
Ingredients
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5 flour tortillas
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2 tablespoons extra-virgin olive oil
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1 teaspoon salt
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Preheat the June Oven
With a foil-lined June Air Basket in the bottom position, preheat the June Oven to 350°F on the Bake cook mode.
June Oven
foil
June Air Basket
Slice the tortillas into chips
Stack the tortillas on top of one another. Slice the stack into quarters. For each quarter, slice off the rounded edge to create a triangle. Slice the triangle in half to make 2 smaller triangles, then slice each smaller triangle in half again. You should end up with 16 stacks of 5 triangles.
chopping board
5 flour tortillas
knife
Season the chips
Place half the tortilla pieces in a large bowl and season with half the oil. Toss with your hands to coat the chips in the oil on both sides. Add the remaining tortilla pieces to the bowl along with the remaining oil, and toss to fully coat all of the tortilla pieces. Sprinkle the salt over the tortilla pieces and toss again to evenly coat in the salt.
large bowl
2 tablespoons extra-virgin olive oil
1 teaspoon salt
Arrange the chips on the air baskets
Place the tortilla pieces in a single layer, spread over the two air baskets. You may have to slightly overlap some of the tortilla pieces in order to fit them all, this is fine.
2 June Air Baskets
Bake the chips
Place the 2 air baskets in the middle and upper positions in the oven. Bake the chips 8 minutes, until they are golden brown and crispy. June will notify you when the chips are done.
Serve
Carefully remove the air baskets from the oven and place on a cooling rack or heat proof surface. Let the chips cool to room temperature before serving--they will become crispier as they cool.
cooling rack