Homemade Tortilla Chips

These are a revelation. Honestly. If they weren't worth the trouble, I wouldn't bother giving you the recipe. But then, they're surprisingly little trouble after all. And you'll love them. Your child can help you make them, and they're perfect scoopers for Enchilada Dip or Silken Guacamole.

Hands-On Time: 5 minutes
Ready In: 15 minutes
Yield: 64 chips

8 (6-inch) corn tortillas
Olive oil or olive oil cooking spray
Kosher salt

1. Heat oven to 400 degrees. Let your child use a pastry brush to paint a light coating of oil on one side of each tortilla, or have her lightly spritz it with the oil spray.
2. Stack the tortillas, oiled sides up, and use a pair of kitchen scissors or a large, heavy knife to cut them into 8 wedges.
3. Arrange in a single layer on a large baking sheet, oiled sides up, then sprinkle lightly with salt and bake for 8 to 10 minutes, until browned around the edges.