I am just as guilty riding the taco-wave as the next guy. I even got an encyclopedia on the subject for my birthday, because my boyfriend knows me that well (and also really want tacos?). One of the building blocks of making a good taco is, unsurprisingly, good tortillas. Where I live, in Denmark, it is impossible to find corn tortillas without the addition of wheat. I have tried making my own with hasa marina and a tortilla press. While the ingredients are few and cheap, and the process somewhat quick, I can’t seem to get them right – something to do with heat. Until I get the process down, I hail my favorite tortilla pusher COOL CHILE CO.
I usually buy a crazy amount to make it worth the delivery costs and seeing that I don’t eat 80+ tortillas in one sitting (never mind that I would most likely be able to), I need to store them in the freezer in batches of 4-12 for easy meal times. However well food will store in the freezer, after a certain amount of time it just isn’t that interesting and so to use up the tortillas (and make room for a fresh delivery) these homemade tortilla chips are easy to make, really tasty and freakishly crispy even hours after making them.
I bake mine, not because I don’t appreciate deep frying stuff, but because I don’t appreciate the oil stench for ‘just’ a batch of chips. Also, I make these when I need a quick snack, not to clean up my kitchen. Go ahead and fry them in some neutral oil, then send me a bag!
BAKED BLUE CORN TORTILLA CHIPS
Adapted from Simply Recipes
Makes one medium bowl (1-2 servings)
12 (10cm) blue or regular corn tortillas, cut into wedges
1 tsp olive oil, divided
Sea salt, to sprinkle
Smoked paprika, to sprinkle
To serve: Guacamole (recipe below)
- Preheat your oven to 350 fahrenheit/175 degrees celsius.
- Lay out your tortilla wedges on a baking sheet, making sure they don’t overlap too much, using two baking sheets if needed.
- Put half the olive oil into your palms and press down onto the tortilla wedges (this makes it quick and efficient, alternatively spray or brush the oil on).
- Sprinkle with a bit of salt and smoked paprika.
- Bake for 8 minutes, take out of the oven, turning over every wedge and repeat the step with oil, salt and paprika, being careful not to burn yourself.
- Bake for another 8 minutes, until tortilla chips are starting to brown at the edges and are crisp.
Serve with guacamole
Makes 2-3 servings
Note: this makes more guacamole than what you would probably need. Or maybe it’s perfect.
1 small clove of garlic, minced
Juice of 1-2 limes
1 tsp cumin
5 cherry tomatoes, quartered
Salt & pepper to taste
- Scoop the avocado into a medium bowl and add garlic, juice of 1 lime, the cumin and mash together with a fork, making it a bit chunky.
- Add in tomatoes and salt and pepper to taste. Add more lime juice if needed.