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I pop mine in the toaster oven for a bit and they're good as new, sometimes even better.

I would top them with poached eggs and salsa. Or beans and poached eggs.

Google a recipe for chilaquiles--it's a black bean dip like thing with stale tortilla chips mixed in. I know there's a recipe in Rick Bayless' books.

First, sniff the chips - if they smell wierd, the oil is probably oxidized in which case do not eat them.

If they smell ok... Make tortilla soup! The Moosewood Daily Special cookbook has a fantastic recipe.

Chilaquiles is a great idea! I just made this easy recipe from Rick Bayless: http://www.foodandwine.com/recipes/chipotle-chilaquiles
I skipped the chicken and instead topped with a poached egg - super tasty.

My in-laws crush a few tortilla chips and mix them in with scrambled eggs along with some cheese. They call them migas. I just looked migas up and it is originally a Spanish-Portuguese dish for using up leftovers, but it has morphed into a Tex-Mex thing which sounds more like their version.

birds like stale tortilla chips even if you don't.

I was also going to say chilaquiles, with chicken and green chile sauce, it is actually a dish that is supposed to use stale or old tortillas and/or chips.

you could re crisp them but as that was already an idea so you can crush them and use as a topping like for mac n cheese. they will crisp back up in the oven as a topping so they are nice and crispy.

Alton Brown's cowboy chili uses tortilla chips as a thickener - it's a recipe for pressure cooker but you can do it in a regular deep pot if you don't have one - just extend the cooking time until meat is fully tender.

http://www.foodnetwork.com/food/recipes/recipe/0,1977,FOOD_9936_28231,00.html

We just had taco salad last night -- it was a perfect way to use up slightly stale chips.

I second the recommendations for chilaquiles, tortilla soup, and migas.

Tortilla soup!

You can make it chicken based or vegetarian based.

A nice rich chicken or veg broth flavored with a home-made or store bought mexican chile sauce. When the soup base is nice and tasty, throw some tortillas in there, let cook til soft then puree!

You can serve it with sour cream and scallions.

I used them in my chicken tortilla soup.

Or

I get an glass baking dish, set the oven to around 350, then I get some chips crush them up in the dish, pour some enchilada sauce (I do a mix of the can sauce and make some from a packet for my sauce) over the chips, then I coat it with cheese (i like Monterey jack), then I repeat the process over again until I reach the top of the baking dish. Slide it into the oven for 15-20 minutes...and eat. It's so yummy and quick. The staler the chips the better cause then it can get really mushy. But still good.

Migas!

Make your own chilaquiles, without using any of those fake mexican recipes or store bought "enchilada" sauce.

You take about two or three tomatillos, depending on how big they are, let them boil along with some jalapenos(about two small ones, one large one), two tomatoes and an onion.

When they are done cooking, you take all of that and pour it into a blender. Then you add about two or three garlic cloves(depending on how much garlic you like). You blend all of that together. My mother uses water, but if you have chicken stock or vegetable broth you can use that, to blend with your thick salsa(about three cups). This is all from memory, since my mother doesn't write recipes. You then add some canola oil and sliced onions to a pan. You let them sautee a little. When the onions are ready, you add your blended salsa and your three cups of water/broth/stock. You let that heat up. At this point, you must add epazote and salt(taste it, to tell how much). Do not forget this crucial herb. It will not taste the same. You then proceed to adding your stale chips. Traditionally you let tortillas out of their package to dry. They will get extremely hard. When they're hard, you fry them in oil and break them up into your liquidy salsa. But, since you're trying to upse up your stale chips, you add those. It should be very hard to move them around (and you aren't supposed to).

*Note, this is not a very healthy meal. Don't make it every day for breakfast(it is traditionally served at breakfast.

You leave it in the pan for about 15 minutes. The chips will be very soggy.

You are supposed to serve it with a fried egg, sour cream, onions and cheese.

Sorry, I'm trying to type this quickly as I've got to go.
If you want a more detailed recipe, I can ask my mother and give it over. Just send me an email.