[Recipe: Homemade Tortilla Chips]
Sometimes necessity is the mother of invention. And very often being the mother gives rise to necessity.
I’m talking about the necessity of reinventing the tortilla chip.
At best, tortilla chips are thin, crisp and sufficiently salty. Not to mention difficult to stop scooping into salsa. Or into that guacamole you made for your husband after he hinted by dropping avocados in your shopping cart. Or the scallop ceviche* that made last night’s dinner.
Tortilla chips are also, well, junk food. Nutritionally irredeemable. Unfortunate, really, but there’s the awful truth.
And so I made these lovelies, because a) I try to be a good mother and keep the nutritionally irredeemable food to a minimum, and b) I try to be a good mother and fashion healthy alternatives to the nutritionally irredeemable food we happen to enjoy.
You know what I mean.
I’ve made homemade tortilla chips before, but they’ve been the flat kind, the kind that can’t stand up to any of the aforementioned dipping mediums. Unadorned chips are still good chips, but that wasn’t what the evening required. Besides, I knew homemade impostors would only appeal to Brian if they were in fine scooping form, the better to cradle the ceviche.
Homemade Tortilla Chips
Store-bought whole-wheat tortillas
Heat oven to 325 degrees. Using kitchen shears or a pizza cutter, cut tortillas into wedges (about 6 to 8 per tortilla, depending on size). With a pastry brush, brush one side of wedges very lightly with water. Place wedges into muffin tins, then sprinkle with sea salt.
Bake for 12 to 15 minutes until tortillas are crisp and golden.
Remove from the oven. Scoop. Enjoy.
*This recipe inspired my ceviche, but I didn’t follow it exactly.