While you're indulging in all of those delicious margaritas on
Cinco de Mayo, you can feel perfectly virtuous in snacking on these low in fat,
high in taste, homemade tortilla chips. This recipe, adapted from one that I found in the July 2003
issue of Bon Appétit magazine, is unbelievably easy, and tastier than you can imagine. I had them
ready and on the baking pan while the oven was preheating. They baked while I
Ninja-blended some blackberry margaritas, and were ready for enjoying by the
time I'd placed the last fruit garnish on the glasses.
The basic recipe is below, but I have a couple of suggestions to make the process easier. Grab an empty salt shaker (you know you have one) and fill it with equal parts salt, chili powder, and cumin (about a half teaspoon of each is pretty much all you are going to need). Cover the top holes with the palm of your hand, and shake it vigorously until everything is blended equally, and then just shake it on the chips before popping them into the oven.
If these spices aren't your favorites, you can experiment by making up a mixture of your own. I did this, accidentally, when I mistook the curry powder for the cumin. I don't think I'd do this again, not intentionally, but still they weren't half bad.
The basic recipe is below, but I have a couple of suggestions to make the process easier. Grab an empty salt shaker (you know you have one) and fill it with equal parts salt, chili powder, and cumin (about a half teaspoon of each is pretty much all you are going to need). Cover the top holes with the palm of your hand, and shake it vigorously until everything is blended equally, and then just shake it on the chips before popping them into the oven.
If these spices aren't your favorites, you can experiment by making up a mixture of your own. I did this, accidentally, when I mistook the curry powder for the cumin. I don't think I'd do this again, not intentionally, but still they weren't half bad.
Serve these alongside a bowl of freshly made guacamole and enjoy!
Homemade Tortilla
Chips
6 5- to 6-inch corn
tortillas
Canola oil
Salt, cumin, and
chili powder, to taste
Preheat oven to 375°F. Lightly brush tortillas with canola oil.
Stack tortillas and cut into 6 wedges. Spread wedges in single layer on baking
sheet. Sprinkle chips with salt, cumin, and chili powder. Bake until crisp,
about 12 minutes.
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