These baked tortilla chips are soooo crunchy and so delish! Totally hits the spot when I get that savory munchies craving. They’re also great for dips and salsas.

Admittedly they do take some time to make, but all the steps are simple and require little skills and no special tools. In fact, I don’t even use a mixing bowl or rolling pin (you could if you like). Like with all my other recipes, the amount of washing & cleaning is minimal.

All details are in the recipe video above. Please check it out! Or follow the written instructions below.

INGREDIENTS:

1 cup All-purpose (aka Plain) Flour

3/4 cup Cornmeal (aka Polenta) – I use fine cornmeal. I think coarse would also work.

1/4 teaspoon Baking Powder

heaped 1/2 teaspoon Salt (adjust to personal liking)

generous dash garlic salt  (You might also try black pepper)
4 fl oz Hot Water (not boiling)

2-3 teaspoon cooking oil

STEP 1 – MAKE THE DOUGH

Mix together the dry ingredients (flour, cornmeal, baking powder, salt, garlic salt) in a mixing bowl. Add the hot water and oil. Mix into a dough, first I use a spatula then switch to hands. This is a very easy dough to handle. It’s not too sticky and not too crumbly. Knead for just one minute. Form a dough ball, coat with a little oil, cover with plastic wrap. Let it rest for quarter of an hour.

STEP 2 – MAKE & COOK THE TORTILLAS

Divide into 6 dough balls. Coat them with a little oil (residual oil from the pan). Give the pan a quick wipe and heat on the stove top over medium heat. Press out the first dough ball. I use my hands. You can use a rolling pin if you prefer. Press it out to just under 8 inches diameter and 1/12 inch thick. Place in the heated pan and cook for about 2 minutes per side, until you get brown edges and spots. Place on a foil-lined baking tray. While one is cooking, I press out the next one.

STEP 3 – CRISPEN UP THE CHIPS

When I have finished cooking six tortillas, I break each up into 8 to 10 rustic-looking chips. If you want them neat, cut with kitchen scissors while warm.

Preheat the oven to 300 – 325F. Bake the tray of chips for 10-12 minutes.

 Tortilla soup, chip and dip, or maybe even nachos. (homemade baked tortilla chips).

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