Homemade Baked Tortilla Chips

During the many times that K and I eat tacos, or taco salads, we discovered that tortilla chips are extremely addicting. Sometimes we have some guacamole leftover, or maybe some salsa…either way, K started buying lots of tortilla chips. I am not saying that we will stop buying them, now that I have this recipe, but I will say that it can be nice for a day when I don’t feel like running to the store for chips, or if we have leftover tortillas (which happens occasionally). It can also be nice for a day when I want a healthier treat…yep. Sometimes I go for healthy, even if my title of “Fudging Ahead” doesn’t make you think that.

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So…these tortilla chips. Most (all?) tortilla chips are corn tortilla chips. To make corn tortilla chips, you need corn tortillas…but alas, I do not have masa harina, and did not wish to purchase it at this time. So, I decided to wing it with my usual tortilla recipe.

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Now, these tortilla chips won’t taste like the store ones because they aren’t true corn tortillas, and they aren’t fried. But, they work well for the ingredients I keep on hand, and we enjoyed them. They are best fresh, but will keep for a couple days in an airtight container at room temperature.

Directions for Homemade Baked Tortilla Chips

  • 1.25 cups AP flour
  • 1/4 cup cornmeal
  • Pinch of salt
  • 3 Tablespoons canola oil
  • 1/2 cup warm water (or so)
  • More oil and salt for topping

Stir together the flour, cornmeal, and salt in a bowl. Then, stir in the oil. You can use your fingers, if you want. Then stir in just enough water for the dough to form a ball. You might need more or less than 1/2 cup. Knead it until it is smooth. Then, cover and let it rest at room temperature for 30 minutes (or in the fridge for a few hours).

Portion out the dough into about 4-5 balls, all the same size. Flatten each ball and use a rolling pin to make as thin as possible. Preheat a nonstick skillet over medium heat, then place the tortilla in it and cook for a couple minutes until it begins to brown in spots. Then, flip it and again cook until the second side gets brown spots. Set aside, and continue with each tortilla.

Allow the tortillas to cool while you preheat the oven to 400 degrees. Stack the tortillas, then use a knife or pizza cutter to cut them into small wedges. Toss the wedges with a bit of oil (you can use a spray can for this). Spread them out evenly on two lined baking sheets, and sprinkle salt on top. Bake for about 10 minutes (or until they are as browned as you like–the browner they are, the crunchier they will be).

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