Yum…who doesn’t love tortilla chips and salsa? or with Guacamole? or heck, just hoovering them up out of the bag mindlessly while you sit in front of the tv watching Guy Fieri nosh his way through triple bypass inducing food on Triple D. Admit it, you are just like that aren’t you?
I am…EXCEPT…the only thing I do not like about commercial tortilla chips is the salt.
I mean really, do they need to syphon so much water from the Mediterranean and dry it out and then douse the chips with them? Seems like it to me. I for one can’t take all that salt, my tongue peels several layers the next day after such an event and leaves me with zero taste buds left.
I have never really been a ‘Salty’ person. They say you are either a ‘Sweets’ person or a ‘Salty’ type…me, I am definitely a ‘Sweets’ kind of gal. BUT, I do crave tortilla chips and therefore I was on a mission to FIND some type that didn’t make my tongue peel or bloat me up with sodium.
Not so easy a task let me tell you. So I did the next best thing, I MADE my own. This way, you can enjoy your tortilla chips saltless (or with a controlled amount, your preference) or add different flavourings to whatever tickles your taste buds.
Here is my version of home-made tortilla chips. They are SO easy to make and you will never go back to buying commercially made ones again (unless you want your tongue to peel).
Chipotle~Lime Tortilla Chips
1 bag 6″ Whole Wheat Tortillas
One Lime, juiced (about 2 Tbsp)
2 Tbsp Olive Oil
Ground Chipotle Chile Powder
Using a pizza wheel, cut tortillas into triangles and arrange them on parchment paper lined cookie sheets.
Whisk the Olive Oil and the Lime Juice together and using a pastry brush, cover the top side of the torilla chips with the oil/juice mixture.
Remove them from the oven, flip them over, then repeat the brushing of oil/juice and sprinkling of the chipotle chile powder. Then place them back in the oven to crisp up the top side (about another 10 minutes or so).