It's a Recession: Homemade Tortilla Chips

I don't know about you, but I seem perenially incapable of finishing an entire bag of corn tortillas. I like to get them to make enchiladas (they taste much better with the corn tortillas than with flour, in my opinion), but a batch for two people only makes a small dent in the bag. The solution? Make tortilla chips.

Eat Rating: Awesome. A nice bit of crunch
Difficulty: Super easy. An 8-year-old could do this (provided she doesn't burn herself putting it in the oven. That was always my problem as a kid...)

5 corn tortillas
1 tbsp vegetable oil
2 tbsp sea salt

Preheat oven to 350 degrees and line a cookie sheet with parchment paper .

Using a sharp knife or a pizza cutter, cut each tortillas into six triangles. Place the triangles in a small bowl and drizzle the vegetable oil over them, tossing so each piece is well coated. Lay out the chips on the cookie sheet and sprinkle with salt. Bake for 25 minutes or until the chips have begun to brown. Remove from the oven and let cool about 5 minutes before serving.

Variation: Cinnamon Chips
Omit salt. Mix 3 tbsp sugar with 1/2 tsp cinnamon. Sprinkle cinnamon sugar over the chips and follow remaining steps.