That is, until I decided to try baking my own tortilla chips.
First, I sought out the right corn tortillas: All-natural and non-GMO if at all possible, and ideally with 0 (or less than a handful) of grams of fat per serving (usually defined as 2 tortillas if using the smaller ones around 6" in diameter).
To prepare the oven, I moved both racks to the two middle levels and preheated to 400°F. While the oven heated, I removed the first tortilla from the bag, very lightly oiled it on one side (use a natural cooking spray or a pastry brush or even your fingers), placed it oil-side down on a cutting board and lightly oiled the top, then sprinkled a little Kosher salt on top (you can skip the salt, or sprinkle with other seasonings like powdered garlic, chile powder, or even BBQ rub). I repeated these steps with the remaining tortillas 5 or 6 at a time, stacking them with the unseasoned side down and seasoning the top side. I then used a very sharp knife to cut the stack in half all the way through, and then again, to quarter the tortillas.
Next, I placed the tortilla quarters on a baking sheet, and repeated the process with as many tortillas as I needed for the amount of chips I wanted to make.
I placed the baking sheets on the middle racks and baked for 10 to 12 minutes, switching which rack was on top about half-way through to ensure even baking. There was no need to flip over the tortilla chips themselves, but I did need to watch them towards the end to make sure they didn't get too brown. The goal is a nice golden color:
Once the chips were baked, I removed them from the oven and tasted one: YESSSS!!! Great natural corn flavor with a crisp crunch, and the little bit of oil enriched the flavor while adding only a trivial amount of fat. There's been no going back to store-bought baked corn tortilla chips for me, especially since these are so quick and easy to make.
A few nights ago, I used my home-baked tortilla chips to make one of my favorite snacks: Chile-onion nachos. Normally I use sharp shredded cheddar cheese, but this time I shredded some sharp hoop cheese from a recent farmers' market foray. I then sprinkled on some chile powder and topped with paper-thin slivers of sweet onion, then popped the baking dish in the oven at 400°F just long enough to melt the cheese and soften the onions. Delish!
If you make or cook your own corn tortillas, or have a favorite recipe using corn tortillas that you'd like to share, please leave a comment!
Zestfully yours,
Gloria
PS: Don't forget to check out our salsas for a tasty alternative to mass-produced supermarket salsa.
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