This recipe is safe for Coumadin (warfarin) users.
This recipe is safe for those who are lactose intolerant.
This is NOT a low sodium recipe.
GERD / Acid Reflux
No specific GERD triggers.
This recipe is safe for those who are sensitive to gluten.
"Tita knew through her own flesh how fire transforms the elements, how a lump of corn flour is changed into a tortilla, how a soul that hasn't been warmed by the fire of love is lifeless, like a useless ball of corn flour."
-Laura Esquivel, Like Water for Chocolate
These tortilla chips are fantastic. Much crispier than the ones you buy in a bag and you can flavor them with anything you wish — chili powder, cumin, Creole seasoning, salt, pepper, curry powder, garam masala — the list is endless. They are a snap to make and a lot cheaper than store bough chips.
The black peppercorn is a spice used in virtually every cuisine in the world. The simple little berry begins on a climbing vine indigenous to Indonesia and India. White and green peppercorns are now common in markets and their color is determined by the stage of ripeness when the berries are picked.
Black peppercorns are picked just before the berry is ripe and shrivel during drying, turning dark brown or black. Drying intensifies their flavor as well as the spiciness of the berry.
Peppercorns begin to lose their flavor the minute they are ground so I feel that a peppermill is essential kitchen equipment. Because recipes call for a measured amount of pepper you have two choices. The first is to guess. The other is to take a few minutes and grind pepper onto a sheet of paper counting the number of turns on your peppermill. Then measure the amount of pepper. My peppermill, for instance, grinds about 1/8 teaspoon for 10 turns of the mill.
Servings = 2 | Serving size =8 chips (1 whole tortilla)
Cooking Time = 30 Minutes
This recipe can be multiplied by 2, 3, 4, 5, 6, 7, 8.
Cooked tortilla chips will keep well, tightly sealed in a ziplock bag, just 2-3 days and are best fresh.
|spray oil (olive or canola oil)|
|fresh ground black pepper or other spice of your choice (to taste)|
Preheat oven to 400F.
Cut each tortilla into 8 pie-shaped slices and spread onto baking sheets in a single layer.
Lightly spray both sides with cooking oil.
Sprinkle the salt over the tortilla slices and add pepper (or your spice of choice) to taste.
Bake for 10 to 14 minutes or until chips start to turn light brown.
Serving size = 8 chips (1 whole tortilla)
Servings = 2
Amount Per Serving
|Calories 58||Calories from Fat 6|
|% Daily Value|
|Total Fat 1g||1%|
|Saturated Fat 0g||0%|
|Monounsaturated Fat 0g|
|Trans Fat 0g|
|Total Carbohydrates 12g||4%|
|Dietary Fiber 1g||5%|
|Vitamin A 0%||Vitamin C 0%|
|Calcium 5%||Iron 2%|
|Vitamin K 0 mcg||Potassium 40 mg|
|Magnesium 17 mg|