Saturday, February 05, 2011

Good-bye bagged tortilla chips!

Last night standing in the kitchen flipping through my mind recipe Rolodex, I landed on taco's. But quickly realized I had no tortilla shells. What to do, what to do? I rummaged through the fridge and found a package of corn tortilla's and immediately thought of whipping up some homemade tortilla chips. Taco salad!

I have not had much luck baking corn tortilla's. I either under bake them, in which I get a headache from having to chew and chew and chew or over bake them and who wants to eat burned tortilla chips? Not me. So I always fall back on the bagged chips.

But I remembered wanting to try a new recipe I had stumbled across for tortilla chips. And no better time like the present!

I headed over to Two Peas and Their Pod, found the super simple recipe, printed it out, oiled, cut and salted the wedges and popped them in the oven. I was skeptical. Very skeptical. I tried to not set myself up for yet another tortilla making disappointment. I didn't want another meal where I would be chewing undercooked chips.

I pulled the first batch out, flipped 'em and put them back in. Five minutes later I pulled them out and cooled them off on a cooling rack. As soon as they were cool enough to eat I broke one apart, was pleasantly surprised that they sounded nice and crisp, then popped one into my mouth.

HEAVEN!! Just the right amount of salt and the most absolute perfect texture! (of course, I'll admit, the next batch I made, I didn't leave in long enough and they were a smidge undercooked, but still so very yummy!)

The trick to these is broiling them! Who would've thunk! I'm totally hooked as are the two little people and my main squeeze. It's a win-win-win-win!

Here's the recipe:

Homemade Baked Tortilla Chips
courtesy of Two Peas and Their Pod
click here for the printable version

1 small package of white corn tortillas, taco size, cut into triangles
Cooking spray-we use a canola oil spray
Salt-to taste

1. Preheat the broiler to high. Put corn tortilla triangles on a large baking sheet. Don’t overlap the chips. If you want to make a large batch, fill a second pan and only bake one at a time.

2. Spray the triangles lightly with cooking spray. Turn over triangles and spray again. Sprinkle with salt, to taste.

3. Bake in the oven for about 3-4 minutes. Turn chips over and bake for another five minutes, or until chips are golden brown and crisp. Make sure you don’t go too far while the chips are in the oven. They will bake quickly!

4. Cool and serve with guacamole, salsa, or eat them plain.

I didn't have any cooking spray, so I brushed olive oil on each side before cutting.
And yes, they bake super quick, so don't leave the kitchen!



anne said...

I hate to tell you this, but I could totally have told you this. :) Haven't I made you my chips before? Will call soon...

Luanne said...

I have 1/2 a bag of corn tortillas in my fridge! Trying these tomorrow with Heather's guacamole recipe for super bowl Sunday! Thanks :)

Jean said...

like I said this afternoon in the blazes did I miss you making them before?? :)

Good call Luanne! I have avocado's I need to use up. Will be jumping over to Heather's blog to review that recipe! It seemed uber simple!