Back in the day, I found the Peanut Butter Boy's post on creating homemade tortilla chips and knew I had to try it. I did, and it was a dismal failure. Apparently, wheat tortillas do not turn into the crispy corn tortilla chips we all know and love. Shocking, right?
But I still wanted to make my own tortilla chips. So yesterday when I realized that I had a bag of yellow corn tortillas lurking in the pantry past their lifespan, I knew what I had to do.
While the oven warmed to 350* F (the Peanut Butter Boy turned his oven to 400* F in the original recipe, which I fudged my way through from memory), I stacked my tortillas and sliced them into chip-tastic triangles.
Then I covered a baking sheet with foil and sprayed it with non-stick canola oil cooking spray. I spread the soon-to-be-chips down, sprinkled them with sea salt, and sprayed them with cooking spray.
I put the tray in the oven and danced in anticipation for about ten minutes while the tortilla chips baked. Make sure you keep checking on their status, because it's easy to burn the would-be chips. When I over-baked mine for less than a minute the batch was ruined. Be careful!
When the first batch of successful homemade tortilla chips emerged, I knew the wait was worth it. Warm, healthy, and perfectly crisped chips in fifteen minutes or less? There's nothing that can be wrong about that.
Have you ever made your own chips? Do you have any tips, tricks, or special seasoning blends?
But I still wanted to make my own tortilla chips. So yesterday when I realized that I had a bag of yellow corn tortillas lurking in the pantry past their lifespan, I knew what I had to do.
While the oven warmed to 350* F (the Peanut Butter Boy turned his oven to 400* F in the original recipe, which I fudged my way through from memory), I stacked my tortillas and sliced them into chip-tastic triangles.
Then I covered a baking sheet with foil and sprayed it with non-stick canola oil cooking spray. I spread the soon-to-be-chips down, sprinkled them with sea salt, and sprayed them with cooking spray.
I put the tray in the oven and danced in anticipation for about ten minutes while the tortilla chips baked. Make sure you keep checking on their status, because it's easy to burn the would-be chips. When I over-baked mine for less than a minute the batch was ruined. Be careful!
When the first batch of successful homemade tortilla chips emerged, I knew the wait was worth it. Warm, healthy, and perfectly crisped chips in fifteen minutes or less? There's nothing that can be wrong about that.
Have you ever made your own chips? Do you have any tips, tricks, or special seasoning blends?
This sounds awesome. Definitely going to try this!
ReplyDeleteTry tossing the uncooked tortillas with a little fresh lime juice before salting and baking for some extra zing ;)
ReplyDeleteOof that lime juice sounds AMAZING. :)
ReplyDeleteI've done them with the lime juice method before.. very good. and helps the salt stick better.
ReplyDeleteDo the same thing with fresh pita and make baked pita chips... DELICIOUS!
ReplyDeleteYUM!
ReplyDelete