These baked tortilla chips are so crunchy and Moorish! Totally hits the spot when I get that savory munchies craving. They’re also great for dips and salsas.
Admittedly they do take some time to make, but all the steps are simple and require little skills and no special tools. Preheat the oven to 350 degrees F.
130 g (1 cup) All-purpose (aka Plain) Flour
130 g (3/4 cup) Cornmeal (aka Polenta) use fine cornmeal..
1/4 teaspoon Baking Powder
1/2 teaspoon Salt (adjust to personal liking)
Cayenne pepper (or paprika or black pepper, if you can’t handle a little heat)
120 ml (4 fl oz) Hot Water (not boiling)
10 g (2-3 teaspoon) Vegetable Oil
Make the Dough:
Mix together the dry ingredients (flour, cornmeal, baking powder, salt, and cayenne) in a frying pan or mixing bowl Add the hot water and oil. Mix into a dough, first use a spatula then switch to hands. This is very easy dough to handle. It’s not too sticky and not too crumbly. Knead for just one minute. Form a dough ball, coat with a little oil, cover with plastic wrap. Let it rest for 10-15 minutes.
Make and cook the Tortillas:
Brush both sides of the Tortillas with the oil. Stack the Tortillas and cut the pile into sixths to make chips with a sharp, heavy knife (or serrated knife) cut the stack in half, then into quarters, then into eighths. Spread the chips out in single layer on two large baking sheets and season with salt.
Crispen up the Chips:
Bake until golden, brown and crisp, rotating the baking sheets once, about 12 to 15 minutes Toast the chips in a preheated 350 degree oven for about 10 minutes or until they are crisp and just beginning to brown lightly; watch them closely so they don’t become over baked.
They don’t brown much more in the oven. To check that they’re ready, find a thicker piece and eat it to find out! It should be crunchy and snappy and totally delicious. When they are completely cooled, store in a seal-able bag. They keep well for several days.