cup with guacamole and corn chips -  traditional Mexican appetizer
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That classic bowl of chips and dip at a Mexican restaurant wouldn't be nearly as welcoming if the chips were cold. Serve your tortilla chips warm so they make a crispy contrast for the dip -- whether it's salsa, guacamole, nacho cheese dip or a bean dip -- they accompany. Heating them takes a little finesse so they don't burn or become soggy. The goal is a crisp, warm tortilla chip to scoop up the tasty dip.

Preheat the oven to 350 degrees Fahrenheit.

Line a baking sheet with waxed paper. It's not essential to line the pan, but it makes clean-up a breeze.

Pour the tortilla chips into the pan, arranging them in a single, even layer.

Place the baking pan in the oven for 4 to 5 minutes or until the chips are warm.

Pour the warmed tortilla chips into your serving bowl.


You may need to use several baking sheets or heat the chips in batches if you're serving a large crowd.