If there's one type of food that gets a bad rap in the health circle, it's Americanized Mexican food. Tortillas fried in partially-hydrogenated oil, stuffed with beef cooked in fat, covered in cheese and served with a side of refried beans is enough to put me on the fast-track to a life of hypertension and obesity. Of course we find it addicting...even after 3 baskets of chips and salsa and counting. So here's the plan. We are going to make our own healthier version of tortilla chips. If you're gluten-sensitive, you can make these with gluten-free tortillas (which is what I did) and they'll be delicious. These take no time at all and taste a hundred times better than the store-bought kind. I know a lot of cooks say that, even though you and I both know the store-bought brand sometimes tastes better, but I'm serious. And just like that, your guilty pleasure joined your side.
Recipe
1-2 tortillas. (Choose whole wheat or brown rice tortillas if possible)
Extra light olive oil or Canola oil for frying
Sea salt
Directions
1. Using a pizza cutter, slice the round tortillas into triangles.
2. Pour about a half inch of extra light olive oil into a deep sided skillet (I used my big heavy iron skillet). Heat it over medium heat. It should not be smoking.
3. When the oil is hot, drop in as many triangles as you can loosely fit into the skillet.
4. Lay out some paper towels for draining.
5. Using tongs to turn over the chips, fry on both sides until they are golden and crisp (they will crisp up more as they cool). This takes, maybe 4-5 minutes- don't ask me, I'm no good at math.
6. Using tongs, lift the chips out of the oil and drain on paper towels. Salt lightly on both sides while they're still hot.
Continue with the remaining triangles- until you're done frying them all. If you need to add oil, add a little at a time.
As they cool they get crispy crunchy.
Recipe adapted from the gluten free goddess
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