Over the weekend I went on a bit of a cooking spree and decided one of the new recipes I was going to try that I found on Pinterest was Homemade Baked Tortilla Chips. They looked fairly easy and I knew they would be much healthier than anything store bought or at a restaurant, so I went for it!
Just so you know what I’m talking about farther down on this post, here is the original recipe:
Ingredients:
? corn tortillas
? canola oil cooking spray
? Kosher salt
Directions:
? Preheat oven to 350?F.
? Lightly coat both sides of each corn tortilla with cooking spray.
? Stack the tortillas on top of one another, and cut the pile in half. Cut each half in half
again; then cut each quarter in half. Every tortilla will yield 8 triangles.
? Place tortilla triangles on baking sheets in one layer. Sprinkle with salt.
? Bake tortillas until crisp, lightly browned, and slightly curled, about 12 minutes. Watch
closely so they don?t burn.
? Toss the warm tortilla chips with additional salt to taste, if desired.
Alright, back to my report.
The preparation of the tortillas was easy. As I was getting the ingredients out I decided to use olive oil instead of cooking spray. I thought it would be healthier and less messy. When it came time to prep, I simply stacked tortillas on one end of my cutting board, used a brush to put a thin coating of olive oil on one side, flipped it over and did the same, then started stacking at the other end of my cutting board. Once they were all coated, I cut them as the recipe indicated and laid them evenly over the cookie sheet. Finally, I sprinkled a handful of sea salt on top of them (instead of the Kosher salt that is called for).
Okay, here’s where I had to change it up a bit. As most cooks know, every oven is different and each will vary to some degree in the way it cooks food. Because the cooking part of the original recipe didn’t quite work for me, I will always have to use my own cooking method each time I make these. Here’s what I discovered.
When I baked the tortillas for 12 minutes at 350? they were still somewhat soft when I pulled them out of the oven. I put them back in for 3 more minutes, and though they crisped up slightly it still wasn’t enough. I decided to turn the broiler on left the chips in for 4 minutes. However, the broiler was heating up during this 4 minutes.
When I put the second batch in to broil (both sets cooked at the same time, I just broiled them at different times) I only put them in for 3 minutes because the broiler was already heated to it’s maximum temperature. I should have only put them in for 1-2 minutes, because as you can see in the second photo it was clearly too long.
When I make them again and it comes time to broil, I will be checking them every minute to see progress. I’m guessing it will only take 90 seconds to 2 minutes to crisp in the broiler.
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| 1st Batch – 4 Minutes at Broil as the Broiler was Heating Up. |
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| 2nd Batch – 3 Minutes at Broil – No Bueno |
The first batch of chips was delicious and dubbed a success! Though the second batch was an epic fail, I’ll ignore that since I know how to correct it in the future :). And I will be making these again (soon!) because they were gone in less than 48 hours…
Happy Cooking,
Laura – Beachbody Coach
