I’m a fan of Michael Pollan’s Food Rules (use this link for the book: https://www.amazon.com/Food-Rules-Eaters-Michael-Pollan-ebook/dp/B002YJK5L4). It was written over a decade ago, but the rules still work. If our grandparents wouldn’t recognize an ingredient, we shouldn’t eat it.
Creating my own small batch of corn chips from locally produced corn tortillas seems to get pretty close to that ideal.
And I’m all about things being easy in the kitchen. Complicated recipes don’t work for me.
I’m all out of chips, as I have been for several days (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). I’m also nursing a nasty cold. I feel certain that a batch of air fried chips and pureed green chile with lots of garlic salt could be the ultimate cure.
And I thought you just might enjoy knowing how I make them. I know this is elementary for about 90% of you out there, but for the other 10%, here’s the secret.
Use any corn tortillas. I prefer Bueno corn tortillas because they’re a local New Mexico company. Find them at your favorite grocery store or here: https://buenofoods.com/corn-tortillas/ Corn tortillas will keep in the fridge for a couple of weeks, so feel free to buy the large three dozen pack. Once you make these, you’re going to want more.
Stack five tortillas and then, using a large sharp knife, cut them into six pieces, like a pie. Uneven portions are fine. You don’t want these looking like store bought, do you?
Separate the pieces, put them on a cookie sheet, spray them with a bit of olive oil spray, sprinkle them with sea salt, and then place them evenly in one layer in your air fryer. Cook at 350 for six minutes. If you prefer to use your oven, the instructions to this point are the same, but you bake them in the oven at 350 degrees for about ten minutes.
The timing is a bit of trial and error – sometimes seven to ten minutes isn’t enough, sometimes it’s too much, depending on your altitude and the brand of tortillas you use. Over the years, I’ve found that some corn tortillas are thicker than others.
And your air fryer is another variant. I use this one: https://www.amazon.com/Instant-Vortex-Plus-Air-Fryer/dp/B07VHFMZHJ/ I’ve had it for at least two years, and I use it almost every day. It’s perfect for two person meals.
If you’re using the air fryer, feel free to shake and turn them at four minutes, but it’s not essential. This recipe is so easy that you can stick them in and forget about the chips until you hear the beep.
My best method for determining whether they done is to poke them with a fork. Obviously if they’re hard, they’re perfect.
And for those of you who care, they’re gluten free.
If I’m out of spray or sea salt, I bake them without. Still delicious. Pair them with a jar of Sadie’s salsa. Or better yet, make your own salsa. Recipe for that to follow in another post soon.
Eat locally, eat healthy, eat fun. . .