Serious Efforts: Tortilla Chips
Friday's recipe of the day in my How to Cook Everything desk calendar was for tortilla chips. I thought that would be perfect to go with the guac that I planned to make for the superbowl. I baked them instead of fried them - brushed corn tortillas with canola oil, cut them and baked for about 8 minutes at 400 degrees. They were fine, but I thought they could have been better. What can I do to add some flavor? Also I thought they seemed stale.. Any suggestions?
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7 Comments:
When I try to bake tortilla chips, they either burn or don't bake evenly (leaving a flexible instead of crispy center). Slightly stale tortillas make the best chips, but once I started frying them, I haven't gone back to baking. What kind of flavor are you trying to infuse them with? You could toss them with chili powder and lime once they're done I guess, but I'm not sure what you're trying for here. I also have a personal aversion to overly flavored things (like doritos and whatnot) so that might just be me. I would sugges that you try frying them, it's not as much effort as it seems and they turn out so much better.
joyyy at 1:17PM on 02/02/09
If they tasted off, it could have been the oil, or it could have been the tortillas. If there's somewhere in your area where you can buy freshly-made tortillas, that'll solve one problem. If there are several places, try them all. It helps to start with a really good tortilla. In my mind, they don't need any extra anything -- they have flavor on their own.
dbcurrie at 1:30PM on 02/02/09
I've made tortilla chips in the oven before and they came out well. I would suggest getting one of those oil sprayers and using that to put on the oil, since it will be way easier, faster, and get better coverage. After they are oiled, I sprinkle salt and cumin on mine, sometimes some chipotle powder too.
I do the same thing with pita chips, but will change the spices depending what I am serving them with.
NYCEater at 1:40PM on 02/02/09
My mom has been making tortilla chips for as long as I can remember. We cut up corn tortillas into wedges, spray them with oil ( i don't know if those have an offical name) and sprikle lightly with kosher salt. We have made them with a squeeze of lime juice, chili powder, ect. They don't bake for long, and are always perfectly crisp and crunchy.
mhurst826 at 2:34PM on 02/02/09
I made baked tortilla chips this weekend too, with virtually the same method. The one I ate as soon as they came out of the oven was soft, but after letting the rest sit for about 10 minutes they were deliciously crisp. So maybe just giving your chips some R&R is the answer.
annabanannas at 5:02PM on 02/02/09
@mhurst! that sounds very very good.....
are we talking corn or flour?????
i've always fried them up with a bit of salt.... not as healthful as baked but darn tasty.....
pooch at 6:11PM on 02/02/09
I think salt is the answer - a small amount makes a real difference - I use a variety of spice on mine, some with chili flakes, some with cumin - it is all good.
bareneed at 11:19PM on 02/02/09