Monday, August 6, 2012

DIY: Baked Corn Chips

I have more tomatoes than I can eat, it is time to start canning. After a trip to the local farmers market for cilantro, I had almost everything I needed to make some salsa. What I didn't have, were some chips for the all important, testing portion of the recipe. Thankfully, I had some corn tortilla's on hand. So I whipped up some chips ASAP.





I like kosher salt, but you could really just use regular table salt. My Oil Sprayer is a  lecithin free, home-made, version.
 
**Update. Every oven is different, so time will vary. If yours aren't crisp after 10 minutes, bake longer. They should be a deep golden color. Hope that helps. Also eat them while still warm. They are intended to be eaten right away, and will not stay crispy overnight.
 

31 comments :

  1. I am a chip snob and only like the homemade fried chips. However, I have recently started searching for healthier ways to make the foods I so love and experimented with baked tortilla chips about 6 months ago and was blown away at how good they are. They are crisp and not stale tasting. Thanks for posting!

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    Replies
    1. I'm glad you like them. My favorite is eating them while they are still warm!

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  2. Thank you for this. I have been making them homemade, but in the fryer. Geez, this will save so many calories.
    goodtobeathome.blogspot.com

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    Replies
    1. Mmmm...fried. Reminds me of my waitressing days in college. I used to be able to eat as many as I wanted and was still WAY skinner then. :-)

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    2. Anonymous12/27/2012

      I miss that kind of metabolism!!!

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  3. Can you use the flour ones? My father in law gives us like 3 packages a month and we can't make that many mexican dishes. ;-)

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  4. Can you use the flour ones? My father in law gives us like 3 packages a month and we can't make that many mexican dishes. ;-)

    ReplyDelete
    Replies
    1. Good Question. Since there is no corn in them, they aren't going to taste like corn chips. I have cut them, sprinkled them with cinnamon and sugar and baked to go with fruit or fruit salsa.

      I use like to use flour tortillas instead of bread though, since they are lower in carbs. Here are some ideas for you.
      1. egg on a tortilla with a spoonfull of salsa.
      2. peanut butter and jelly spirals
      3. cold meat, lettuce, ranch wrap
      4. thin crust personal sized pizza crusts
      5. cut into strips bake or fry, use instead of croutons on a salad or soup.

      Now that you've got me thinking, I'll see what new thing I can come up with for you!

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    2. Lorelei12/03/2012

      My sister and I started using the flour ones first, and they are good, too. I do them this way but don't spray them with anything. I am about to go try this with the corn tortillas NOW! :)

      Delete
  5. Anonymous11/12/2012

    How Do you make them crispy? Ive tried it and they were chewy.

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    Replies
    1. Ovens often vary in temperature. Try baking them longer. They should be turning golden when finished. Also try rotating during baking, ovens usually vary in temperature throughout the space. Be sure to eat them fresh. If you wait a day to eat them they will reabsorb moisture from the air.

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  6. sure enjoyed this trip. will do the chips tonight. had been wondering what to do with the whole pkg. will be back. really enjoyed your page.

    ReplyDelete
    Replies
    1. Glad to have you over for a visit. ;-)

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  7. Can u use frozen tortillas

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    Replies
    1. Sure, just bake a bit longer. :-)

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  8. What kind of oil are you supposed to use??

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    Replies
    1. You can use any vegetable oil. I used Olive Oil.

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  9. Anonymous1/27/2013

    I baked for at least 15 minutes, if not longer and they were still chewy, not crisp.

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  10. Anonymous1/27/2013

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    ReplyDelete
  11. I tried these out last night to eat with a Fresh Tomato Salsa. I baked them a little longer than 10 minutes to get them to be a little more crispy. Delicious snack!

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  12. For me baking them @ 450 degrees for 15 min was
    just right! Made with corn and black bean salsa. Yum!

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  13. Anonymous3/16/2013

    I am making them seasoned with a Watkins pepper ranch seasoning instead of just salt. So excited to try them!

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  14. Anonymous4/17/2013

    Is that a pic of salsa u made? If so, do u mind sharing it? It looks yummy!

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    Replies
    1. I don't think you want that recipe. I attempted to make salsa with yellow tomatoes, then ran out and had to add red, It tasted ok right away, but it actually LOST heat as it sat, and was a bit to heavy on the cilantro. I hope that this summer it goes much better, then I will post a recipe that will taste better.

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  15. Anonymous4/17/2013

    The recipe i mean:)

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  16. Looks so good! Love your blog, and can't wait to try out some recipes. I just started my blog www.lyndsaynicole.blogspot.com. Would love a follow back :)

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  17. Just made these for a snack with some fresh salsa....then I made some more....then I ended up eating them for dinner! So good and easy!

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  18. Anonymous2/01/2014

    Please spray regular oil on these vs. spraying cooking spray on them. Cooking spray contains butane, which burns off of cooking surfaces but if absorbed into food is eaten. (I have worked for a manufacturer of cooking spray)

    ReplyDelete
    Replies
    1. Good point. That's why I recommend the Misto It is a pump sprayer that you fill with straight up oil - no additives.

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  19. Anonymous2/02/2014

    I made these today with Trader Joe's Whole Wheat Handmade Tortillas. They were amazing! I baked them for 6 min only and they were perfect.

    ReplyDelete

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