The Kidlet has been super enthusiastic about helping out in the kitchen lately. She almost always wants to do some sort of baking or cooking rather than crafts. Yesterday she was keen on making salsa and some tortilla chips to go with it. We didn't have any tortillas on hand, but we did have a bag of masa harina, so I whipped up a quick batch of corn tortillas and we made our chips with those.
We don't have a tortilla press, so I had to improvise with the bottom of a pot. This worked okay, but it was virtually impossible to get a consistent thickness. The tortillas all ended up thin at the edges and fairly thick in the centre. This was fine while the chips were fresh, but it meant that they got quite tough once they'd been sitting overnight. The thin edges were still pleasantly crispy, but the thick centres were hard and tough. Obviously if you're using commercial tortillas or a tortilla press, you won't have to worry about these issues.
We don't have a tortilla press, so I had to improvise with the bottom of a pot. This worked okay, but it was virtually impossible to get a consistent thickness. The tortillas all ended up thin at the edges and fairly thick in the centre. This was fine while the chips were fresh, but it meant that they got quite tough once they'd been sitting overnight. The thin edges were still pleasantly crispy, but the thick centres were hard and tough. Obviously if you're using commercial tortillas or a tortilla press, you won't have to worry about these issues.
Tortilla Snack Chips
Adapted from the Complete Cookbook for Young Chefs by America's Test Kitchen
Ingredients
- 6 (6") corn tortillas
- 1 Tbsp. corn oil
- 1/2 tsp. coarse sea salt, ground
Directions
- Cut each tortilla into six triangles.
- Toss tortilla triangles with oil and salt.
- Bake at 180°C (350°F) on upper-middle rack for 10 minutes. If using homemade tortillas, you may need to flip them and cook for an additional 5 minutes.
- Serve with salsa and/or guacamole.
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