I know, I know…it’s been ages since I updated. It’s not that I haven’t been cooking–I just haven’t made anything new or interesting enough that I felt it merited posting about it!
But I made a happy discovery recently. Sometime last year, I got into the notion of buying corn tortillas (one of those packs of 100 for like $4) and making my own chips–because I could both control the level of fat and it’s a WHOLE LOT cheaper! I tried several methods and recipes with varying levels of success and then just stopped trying. I kept having chips come out either too hard, or a little chewy, or overdone. And I really just got annoyed at having to flip them halfway through so that they cooked evenly.
Then it occurred to me that if I applied the same method I use for my oven fries (and I should post those here too, as they are a family favorite), I probably wouldn’t have to turn them. So I took out my big baking sheet and layered the whole thing with my wire cooling racks, baking the chips so they were suspended. And voila! Perfect chips! They come out crispy and firm (think Tostitos Gold) and GREAT for dips.
- 8″ corn tortillas
- cooking spray
- kosher salt
- Preheat oven to 425 degrees.
- Spray one side of each tortilla and stack up (I usually do 5 at a time, as that’s all that will fit on my baking sheet).
- Take a knife or pizza cutter and slice the stack into quarters or sixths.
- Lay out the chips, sprayed side down on the cooling racks on your baking sheet.
- Spray the top with cooking spray.
- Bake for 10-12 minutes (will vary from oven to oven, but they should come out golden brown around the edges).
- Layout on a kitchen towel or paper towels to cool and sprinkle with salt or other spices as preferred.