I just tore up a pile of corn tortillas, put them on a cookie sheet, sprayed them with a little Emeril canola oil spray, sprinkled them with Morton’s sea salt, and then put them in the oven at 350 degrees for about ten minutes. I’m all out of chips, as I have been for several weeks (okay, I refuse to buy a bag of tortilla chips because I’ll eat them all in one sitting – I’m a chips and salsa junky. Any questions?) and now I’ve become addicted to my own home-baked corn chips. And I thought you just might enjoy knowing how I make them.
I think I’ve already provided the recipe in that first sentence, except that it seems to be trial and error as to the appropriate time – sometimes ten minutes isn’t enough, sometimes it’s too much, depending on your altitude and your oven. My best method for determining whether they done is to poke them with a fork. Obviously if they’re hard, they’re perfect.
The folks at Albuquerque Tortilla Company (www.albuquerque-tortilla.com) also offer a blue corn tortilla that would make gorgeous chips for your next get together, but my cousin David at Logan Food Market doesn’t carry the blue corn. Ah, the hazards of rural living. . . Although it looks like you can order directly from the Albuquerque Tortilla website.
If I’m out of spray or sea salt, I bake them without. Still delicious. Still the perfect acccompaniment for that salsa you picked up at the Fiery Foods. Wait! I’m the one with all the salsa. I’m off to try the Cervantes hot green chile salsa. I’ll let you know how it was next time.
Happy Daylight Savings Day! Eat locally, eat healthy, eat fun. . .