Well, the Superbowl came and went, and while watching Beyonce shake her thang during halftime, I was doing some serious Homemade Tortilla Chips and salsa making and eating. It’s easy and totally worth it. Let’s chip and dip it!
I know that this isn’t the sweetest and most outlandish recipe ever, but really, who doesn’t like a good bowl of salty chips and spicy salsa?
My main problem is that I can’t seem to find tortilla chips that are just right. They are either too thick, too think, too salty, or deep fried. But when I’m craving something, it’s usually chips and salsa. I never think “chips and salsa” and “eh” it’s usually, “chips and salsa” and “WHERE?!”
I tried this batch of Homemade Tortilla Chips using oil and using water to crisp up the chips. The clear winner, was water! Oil seems to make the chips chewy on day 2 and doesn’t give a clean crunch to them. The key is to keep an eye on them and remember to flip, no soggy chips here.
My favorite way to quickly make these chips is by cutting with a pizza cutter and brush them with water, using a pastry brush. If you don’t have a pastry brush on hand, feel free to dip your fingers in the small bowl of water and pat it on the tortilla slices. Don’t saturate the tortillas too much, they won’t crisp up all the way, just enough for a little crisp.
The salsa, is the easiest little thing ever. It would probably be rated on the medium side, not too spicy,but with a fresh flair. Put all ingredients in the blender and go for it! Word of advice, if you make the full recipe, make sure to divide the ingredients into two batches and blend separatley then mix together. The full batch is too much for the typical blender and if you don’t mix the two batches together, you could end up with a VERY spicy batch. Also, after cutting the jalapeno, don’t, under any circumstances, touch your eyes!
So watch someone else shake it and eat these instead, really, Beyonce got that jelly somehow.
Homemade Tortilla Chips
- 6-8 corn tortillas (depends on how many chips you would like to make)
- 1/4 cup water
- table salt (sea salt doesn’t stick as well)
1. Preheat oven to 350 degrees.
2. Using a pizza cutter, cut tortillas into 8 triangles, cutting in half, then twice diagonally.
3. Place cut tortillas on a cookie sheet. Brush lightly with water, taking care not to saturate the chips. Sprinkle with salt. Flip chips and repeat with water and salt.
4. Bake for 10 minutes, flip chips, bake for 10 more minutes or until desired crispiness is achieved. Feel the chips in the middle to ensure they are no longer soggy.
adapted from The Pioneer Woman
- 1 28 ouce can Whole Tomatoes With Juice
- 2 10 ounce cans Diced Tomatoes And Green Chilies
- 1/4 cup Chopped Onion
- 1 clove Garlic, Minced
- 1 whole Jalapeno, Sliced Thin
- 1/4 teaspoon Sugar
- 1/4 teaspoon Salt
- 1/4 teaspoon Ground Cumin
- 1/2 cup Cilantro
- 1/2 whole Lime Juice
1. Divide ingredients in half between a blender or food processor and large bowl. Set aside large bowl.
2. Blend on Low to medium until desired consistency is achieved. Test seasonings and adjust to taste.
3. Repeat with other half of ingredients. Combine both batches in a large bowl, combining thoroughly. Store in refrigerator for up to 2 weeks.