Comments on: Dealbusters: Homemade baked tortilla chips

By: cheaplikeme

cheaplikeme — Fri, 19 Sep 2008 18:07:19 +0000

@Allyson – I don’t know – we just eat them right away. I would think they won’t last long without either going soft (in a humid climate) or rock hard (in a dry climate), because they don’t have the fat and other preservatives.

By: Allyson Lyon

Allyson Lyon — Fri, 19 Sep 2008 18:04:37 +0000

How long will these last without going soft?

By: Katherine

Katherine — Wed, 16 Jul 2008 20:02:48 +0000

I love these chips and they make really great nachos.

By: 2shay

2shay — Thu, 22 May 2008 04:32:48 +0000

I have to agree with the poster above…I also just throw corn tortillas in the oven whole and bake them until golden…they are wonderful with humus….hmmmmm….gives me an idea for lunch tomorrow!

By: caress

caress — Wed, 30 Apr 2008 22:54:40 +0000

I break them. I like the salt and oil too.. but its actually okay without them. Anyways.. if you’re ever feeling in a time crunch its worth a shot.

By: cheaplikeme

cheaplikeme — Wed, 30 Apr 2008 16:16:56 +0000

Do you break them into chips or use them as tostada shells/giant chips?

I like the salt & a little bit of oil on mine … and I don’t think my oven is clean enough for me to want to cook too much stuff right on the racks. For me, the 2 minutes’ prep is A-OK.

By: caress

caress — Wed, 30 Apr 2008 16:03:26 +0000

i don’t even cut my tortillas.. and i just throw them straight on the oven racks. it’s super easy.. zero prep.

By: cheaplikeme

cheaplikeme — Wed, 30 Apr 2008 00:32:14 +0000

Mmm, that sounds good! Like baked churros … I bet you saved a few artery clogs, too!

By: erin

erin — Tue, 29 Apr 2008 23:35:51 +0000

Update…I made some tortilla chips last night however…we didn’t have corn, just flour tortillas. I decided to make them into dessert so I cut up one big tortilla, sprayed with canola oil and then sprinkled with brown sugar and cinnamon. They were a big hit with my kids! Thanks for the recipe idea.

By: Jenna

Jenna — Mon, 28 Apr 2008 19:33:43 +0000

Looks good.

If you ever want to knock even more calories, try making the corn tortillas yourself before baking the chips.

A pinch of salt, some masa (I get a 5lb bag in the latin section of the grocery for under $2) and enough water to stick it all together. Let it sit for about an hour then mash it flat and roll. We make these often enough I splurged on a cast iron tortilla maker – the easier to mash.

Cook on a dry skillet and you have fresh ones ready to roll.

I make corn tortillas for tacos and burriots, but I’ll have to make sure to save some to try this recipe out. Great idea.