Only fresh crisp tortilla chips go good with salsa.
Tortilla chips are subject to moisture absorption after the protective plastic or Mylar bag is opened. If the chips last long enough, that moisture will eventually make them lose their crispness. Stale tortilla chips make good ingredients for some dishes, but they aren't good to eat plain or with salsa. You can revive tortilla chips and remove the moisture they have absorbed to give them back that crispy crunch. Afterward they will taste as good as fresh chips.
Instructions
1. Spread the stale tortilla chips on a cookie sheet or baking pan. Set out the amount of chips needed for immediate consumption.
2. Place the pan of tortilla chips inside a conventional oven and set it for a high baking heat such as 400 degrees F., or set the oven to broil.
3. Toast the tortilla chips for 30 to 90 seconds if broiling, or 1 to 2 minutes if baking. Turn the oven light on and watch the chips heat through the glass. Keep them in the oven until the edges start to turn slightly brown. The moisture will evaporate and the chips will turn crisp.
Tags: tortilla chips, tortilla chips, moisture will, with salsa