THE KITCHN: Tortilla chips tastier, healthier when baked in your own oven

By Dana Velden, TheKitchn.com


9:30 PM EDT, March 13, 2013


Lately, I've gotten into the habit of making my own tortilla chips, a process that has proved to be deeply satisfying on so many levels. First, and most important, the result is absolutely superior to the commercial brands in both taste and texture.

Baked with just the thinnest coating of oil, the resulting chips are satisfyingly crisp with a very slight chew. They're not at all greasy. The corn comes through strong and clear, not at all like the salt-lick flavor of most commercial chips.

I find that my approach to eating these chips is different too. Instead of mindlessly shoveling them into my mouth, with my homemade chips I'm more apt to eat them slowly, and their slight chewiness means I pay more attention while I am eating them. And because I'm preparing them from scratch, they're less of an impulse snack and more of a special treat.

Oven-baked tortilla chips

Prep: 10 minutes
Cook: 8 minutes
Makes: 48 chips

Note: If you're not eating the baked chips right away, store in an airtight plastic bag or container. Homemade chips are especially susceptible to getting stale, so be sure to bag them up as soon as possible.

6 good-quality corn tortillas
Neutral vegetable oil, like grapeseed or canola
Flaky sea salt

1. Heat oven to 350 degrees. Place 1 tortilla on a cutting board; brush the top with a light layer of oil, making sure to coat the outer edges. Place another tortilla on top of the oiled one; brush the top with oil. Continue with remaining tortillas.

2. Cut the tortilla stack in half. Cut one of the halves in half; cut each of those halves in half again, forming wedges. Repeat with other side. This will give you eight stacks of tortilla wedges.

3. Arrange wedges un-oiled sides down in a single layer on the lightly oiled baking trays. A little overlapping is fine, but don't overlap too much or they won't crisp. Sprinkle with a pinch or two of salt.

4. Bake, 8-12 minutes. Check at 8 minutes; rotate the pans. The chips are done when the edges are crisp and dry and slightly lifted from the tray.

5. Remove trays from the oven; let cool slightly. As they cool, the chips will continue to crisp all the way through. Test one, and if it isn't as crisp as you would like, return the trays to the oven for another 2 or 3 minutes.

Dana Velden is a writer for the food blog TheKitchn.com.
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