March 19, 2016
Even after cooking and baking for over fifty years, I had never actually thought about makingHomemade Tortilla Chips! Recently, as I was reading a blog by Christine, at MustLoveHome, I noticed a recipe for homemade tortilla chips! You can find that recipe and more, here ►HomemadeTortillaChips.
That was one of those “Duh” moments. Why had I never put tortillas and tortilla chips together? With the chaos of the new windows and the whole mess in the house, I hadn’t had time to do this. Well, maybe I did have the time, but not the desire. After this crazy week, yesterday, Dave went fishing and I took it easy.
I had promised Sophia and Aidan that we would make these, and so yesterday after school, we did.
Yep, there it is, the main ingredient – Corn Tortillas. You’ll also need some vegetable oil and some salt.
The interesting thing about this whole endeavor is that I have a son, who loves the chips from a local Mexican restaurant. This kid loves extra salt on pretty much everything, but the reason he loves their chips is that there is not as much salt as the store variety! Awww… yes we can now control that salt on the ones we make at home!
Preheat the oven to 350°. Remove 6 tortillas from the package. Brush vegetable oil on one side of one of the tortillas. Flip it over on your cutting board and brush vegetable oil on the other side.
Lay another tortilla on top of the first and apply another coat of oil to the top of the second one. (It’s not necessary to brush both sides of the remainder of the tortillas. The oil on the previous one will coat the bottom of the next one.) Continue stacking and brushing oil only on the top sides of the remaining tortillas until there is a stack of six.
Cut the stack of tortillas in half with a sharp knife. Then cut the halves in half, forming four quarters. (We had a mini-lesson on fractions right here.) The six tortillas will make 24 chips total. (Another math lesson for Sophia.)
(Christine cut the tortillas into 6 wedges. We cut them into 4.)
Lay the cut tortilla wedges out on a baking sheet in a single layer and sprinkle with salt.
Bake at 350° for 10 to 15 minutes or until the chips are dry and the edges are browned. (We used half-sheet pans. Next time we will use the full sheet pans.)
Remove the chips from the pan and place in a bowl lined with paper towels and enjoy! Christine added to store leftovers in an airtight container like there are going to be leftovers! Ha!
Aidan, who was busy playing a game, was the first to try the chips. His comment was, ” These are way better than the ones from the store! There’s not as much salt on them.”
Whoa! Is there a consensus here with the boys and the salt?
Sophia agreed that they were really good. The first batch was gone in no time. As the second batch came out of the oven, Papa came in from fishing.
He agreed that they were really good and was impressed that Sophia had made them.
Thanks to Christine at MustLoveHome! ◄Check out her post to see how much more economical it is to make these instead of buying the store bought kind.
Side note – Dave brought home seven big crappies and a blue gill. The biggest was 15″ long. He was happy and he also loved the chips.
If you love tortilla chips and queso or salsa, you simply must try making these homemade tortilla chips!