Quick & crispy home-baked tortilla chips
I was going through my freezer earlier and found a pack of wholewheat tortillas. Hubba hubba. I summoned them forth with waggling fingers in an eager “Come to mama!” motion.
I knew what I wanted. I wanted to make them crispy. And that I did, good people – after I defrosted them, of course. I’ll have you know that I crisped the crap out of them. They were ridiculously good, I’m not going to lie. If you have tortillas lying around, try this out. You wont’t regret it. Plus, I went to the trouble of putting it on the interwebs, so you know this has got to be a goodie.
What you need:
- Tortillas (multi-seed and wholewheat are my usual choices)
- Around 30ml extra virgin Olive oil
- 1tsp crushed or finely chopped garlic
- 1tsp finely chopped thyme (oregano & rosemary are also good choices)
- salt and pepper
What you need to do:
- Set your oven to 180 degrees celsius.
- Slice your tortillas up – I cut each tortilla into 6 even-ish triangles.
- Add your finely chopped garlic and thyme to the olive oil.
- Using a basting brush, coat each side of your tortilla triangles with the oil.
- Place tortillas on a baking tray and sprinkle with black pepper and salt.
Next, bake your tortilla triangles at 180 degrees celsius for around 7-10minutes. Flip them around a few times during baking so that they don’t get too dark underneath – and watch these suckers – they burn fast. If you have cooking tongs, whip them out, remove your homemade crispy tortilla chips from the baking tray and transfer to a wire rack.
I had these tasty tortilla chips with a bowl of (equally delicious) homemade, sweet & spicy butternut soup. Next time (and there will be a next time), I’ll probably have them as a snack and dunk them in some guacamole or roasted red pepper salsa dip. (I’ll be sure to post those recipes here too).
Yummeh, right?!