These homemade chips were too easy and too tasty not to blog about them. After a maddening search for a sunflower-oil-free bag of tortilla chips (my husband has allergies), a benevolent employee at Mom's Organic Market led me to the frozen-food aisle. There she showed me a package of organic, sprouted corn tortillas. "Why not make your own tortilla chips without sunflower oil?" she asked.
It was a great idea. Here's what I did: I thawed the tortillas in the refrigerator the night before making the chips. I used one package of corn tortillas and sliced them into triangles, brushed them with canola oil, and placed them on a cookie sheet (prep was about 3 minutes).
I pre-heated the oven to 400 degrees. After 3-4 minutes, I gently turned the chips with a silicone spatula and let them bake for 3 more minutes. (If the chips seem to be browning too fast, turn down the heat to 375 degrees.) After removing the chips from oven, I sprinkled them with sea salt.
It was a great idea. Here's what I did: I thawed the tortillas in the refrigerator the night before making the chips. I used one package of corn tortillas and sliced them into triangles, brushed them with canola oil, and placed them on a cookie sheet (prep was about 3 minutes).
I pre-heated the oven to 400 degrees. After 3-4 minutes, I gently turned the chips with a silicone spatula and let them bake for 3 more minutes. (If the chips seem to be browning too fast, turn down the heat to 375 degrees.) After removing the chips from oven, I sprinkled them with sea salt.
You don't have to use sprouted corn tortillas. Plain corn tortillas will work beautifully. Serve your homemade snack with your favorite salsa!
These chips look so good! It's hard to believe that they are baked and not fried:-)
ReplyDeleteThanks Kay! Next time I'll try a cheese dip with them.
ReplyDeleteBest,
Alaiyo
wow! you were right....hard to resist since easy!
ReplyDeleteC. Joseph, thanks for commenting! Did you make them? How did they turn out for you?
ReplyDeleteBest,
Alaiyo
These look great!
ReplyDeleteThanks, Jenn! I appreciate your comment!
ReplyDeleteAlaiyo