Perfectly fresh and crunchy homemade tortilla chips, fried, baked, or microwaved. It’s so easy to make your own!
Sometimes a little knowledge is a dangerous thing. You know why there is no ice cream in my home? Because if it’s there, I’ll eat it all. Chips and crackers? Their days are numbered in hours, or maybe minutes.
So my pathway to moderation is just to not buy the things that I shouldn’t be eating all the time. Or I will. Eat them all the time.
(Here’s the point where I blame my parents, you know, the ones who never fed us enough growing up; of course when I mention this to them you can practically see the indignation steaming out of their ears.)
Back to danger. There are three staples that you can always find at my house—corn tortillas, oil, and salt. This is all you need to make the most wonderful, fresh, crunchy, perfectly golden, homemade tortilla chips.
In fact, if you are cooking light, you don’t even need oil. So there’s no excuse not to make them, only every ounce of willpower I possess.
There are three basic ways that we make homemade tortilla chips around here. The first is the classic way, fried in a little oil. The second is to bake them in the oven. The third is to bake them in the microwave.
Fried in oil tastes the best (of course), but if we are in the mood for cutting back on calories, we’ll bake them.
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