I had just made some homemade hummus and had nothing to dip into it-whole wheat bread just doesn’t cut it. What I did have were some cheap corn tortillas; the kind that come about 100 to a stack in a plastic bag not the fancy 10 to a pack things. The corn is very fine in these almost giving them the look of flour tortillas.
So… I mixed olive oil and lime juice, 2 parts olive oil to 1 part lime juice. I whisked it to emulsify it a bit. I put a layer of the tortillas on an olive oiled cookie sheet and brushed each tortilla with the olive oil/lime mix using a pastry brush. I sprinkled fine sea salt on the tortillas. Finally, using a pizza cutter, I cut each tortilla into sixths.
I placed the cookie sheets in the middle of a 400F preheated convection oven
I set the timer for 2 minutes. After 2 minutes, I rotated the pan and set the timer for another two minutes. Next I switched the trays on the oven shelves. I gave them another minute. Some were a little too brown, but not burned. Others were perfect. A few still had a soft-ish center.
They were all delicious. They were great for dipping in the hummus and good for some guacamole with pico de gallo I found in the fridge.
Next time, I think I’ll increase the lime juice otherwise they were perfect.