Sadly, another tortilla in the trash, with another failed attempt last night to make my own tortilla chips. This time, I loosely followed a recipe from The Washington Post, but I used a whole wheat tortilla instead of flour. I brushed it with vegetable oil and sprinkled it with kosher salt, and baked it for nearly 15 minutes at 350 degrees. It tasted like and had the texture of cardboard.
I’m not giving up! If you’ve had any success making your own tortilla chips, please let me know how you did it (as long as it didn’t involved deep frying, which I know works like a dream.)
Dear Aviva, this blog is great! Now, I can read more of your wonderful articles and be inspired to cook more delicious meals for my family. Love the pictures of the kids!
Have you tried a corn tortilla? Honestly, I can’t imagine eating a fried flour tortilla, even whole wheat.
Caryn
Homemade tortilla chips are so easy! I use corn torillas, and I either spray with canola spray or brush with olive oil. I spray or brush one side, then put it oil side down on another tortillia to share any extra oil. I make a big stack of these, then cut them into eigths, put them on a cookie sheet, sprinkle with kosher salt, then bake at 375 for abou 10-15 minutes (depending on which cookie sheet I use). We like them a little chewy; if you want them really crisp, keep them in a little longer. USE CORN TORTILLAS. They’re better for you than othe kinds.