Jun 11, 2011

Homemade Corn Tortilla Chips

Here is a follow-up dish to making homemade tortillas. Again, making your own tortilla chips is the alternative for you if you want to know exactly what's going into your food.
When you start with a stack of homemade tortillas, you start with only what you need, nothing extra like preservatives. And, once again, they will be fresh! OK, let's say you want to make your own chips from store-bought tortillas. Here is what you get from the typical store-bought tortillas:Three different preservatives. And here is what you get in a higher-end brand of "hand-made" tortillas, the kind they tout as the real deal:Huh, my corn tortillas aren't even gluten-free if I go this route. So make a batch of tortillas then make your chips. I brushed both sides of my tortillas with a bit of olive oil then sprinkled liberally with salt. Here is where you can add any seasoning you like, including a squeeze of fresh lime juice.
I baked these at about 400-425 (hard to tell with our oven) until I saw some color then flipped them over for just another minute or so. You don't have to babysit them but you do have to stay close to the oven. This process only takes about 15 minutes.
The finished product was crunchy AND chewy. I started with tortillas which were a bit on the tick side. And there is nothing stopping you from deep-frying your chips for that serious crunch.

1 comment:

Bethany said...

Yum!!!! Am going to try this tonight. Thanks for the pics and directions.


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