Post by BBQ Butcher on Mar 12, 2016 11:41:30 GMT -5
Is there such a thing? I see recipes all the time on the 'Net and have tried a few of them with less than stellar results. Most say to use corn tortillas, lightly coat both sides with olive oil, cut into 6th's or 8th's, salt with either sea or kosher and bake at 400° for 7-12 minutes.
I've done this and the chips, though crispy and brown on the edges, are NOT done. They are soft in the middle, chewy or sometimes can't even chew!
I've done this more times than I can count. I make tostada shells this way as well as the triangular shaped chips we are so familiar with. Start with store bought corn tortillas. Not the kind used for making soft tacos. Slice for chips and leave whole for tostadas. Skip the oil which is what I'm thinking the problem is and bake. I like 350ºF. It takes a bit longer but corn tortillas like to burn the second you look away. When they begin to brown both you and the chips are golden. The chips make great appetizers when dabbed with Mexican rice, refried beans, salsa, and maybe a bit of avocado. Some people like cheese in there. If you must, use Daiya.