Indulge your chips craving. It's not from-scratch homemade, but it's gobs less salt, oil/fat and unknown elements than say, Doritos. Originally found the technique on Pinterest, but I skipped the oil and spices; these are just plain nekkid chips because they have plenty enough crunch and flavor as is.
The other thing I do like about making them at home is portion control. While I can easily go through half a bag of chips without thinking, now that I know I've eaten 4 (or 8) tortillas, suddenly, I feel much fuller.
Fresh corn tortillas, organic if you can find them.
Cut tortillas into eighths. Lay out on a rimmed baking sheet. Bake at 350 degrees for about 12-20 minutes, until they are crispy and just starting to brown.
1) Use a rimmed backing sheet because otherwise the tortillas will slide off and get sacrificed to the lower heating elements if you take them out too fast.
2) Keeps for at least three days in a Tupperware.
3) Resist the urge to take them out early because they will be gummy.