When cooking for two, I always have problems portioning or I have too much of a particular ingredient.  In this case I make 

these

delicious black bean tacos and I

always

have left over shells.  I accidentally bought the family size this time too, so that really didn't help.  To deal with the corn tortilla overload I whipped up these seasoned baked chips for nachos one afternoon for lunch.  Super simple and delicious!

1. Giant stack of tortillas 

2. Brush each side of the tortilla with vegetable oil and stack them up

3. Cut the shells like a pizza, I think into 6 slices works well.  

4. Season, I used onion powder, garlic salt, black pepper and chili powder.  But, season to suit your taste!  (making pizza nachos?  season with garlic salt and Italian seasonings, and top with mozzarella cheese, black olives, pepperoni....) 

5. Arrange in a single layer on 1 or 2 baking sheets, and bake at 400F for 7 minutes, flip then bake for another 7-10 minutes or until crisp (as they cool they crisp up more, so don't burn them trying to get them super crispy in the oven)

-Meg