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We eat a lot of tortilla chips and spicy food in our house. I mean…a lot.
We actually own upwards of 20 bottles of hot sauce and I am probably underestimating.
So, when I looked at all of the stuff that goes into our name brand favorites (whom shall not be named)…I thought, there has got to be an easy way to make my own and cut out the…well, lard.
So, ta da! Here are my new favorites with just a little bit of vegetable shortening and a whole lot of yummy, homemade flavor…homemade flour tortilla chips!!
We have eaten them now with salsa, homemade bean dip, hummus, and guacamole. Above is a shot of my viewpoint usually as I consider…do I take one more??? Yes!!!
Oh, and the best part?? This recipe is a 2 for 1! The first part is for homemade tortillas too. Which we used last night for Turkey Tacos. (tacos are our “make this all the time” recipe…so easy and great when you have leftover chicken or other meats).
I hope you enjoy these irresistible chips as much as we do!! I love this recipe since it yields a few tortillas and enough to make a bowl full of chips. Perfect for any fiesta night coming up!!
- 4 cups all-purpose flour
- 1 teaspoon salt
- 2 teaspoons baking powder
- 2 tablespoons shortening
- 1 1/2 cups water
- 2 tablespoons oil
- coarse salt for seasoning chips
- In a medium sized mixing bowl, whisk together 4 cups flour, 1 tsp. salt, and 2 tsp. baking powder until well mixed. Using your hands combine shortening with flour mixture until it is the consistency of corn meal. Using a faucet, bring water to warm and slowly mix in with the flour mixture. Mix until the dough all comes together.
- Next, place dough on a lightly floured surface and knead for a few minutes. Divide dough into 24 equal pieces and place on a spare plate and cover with a slightly dampened towel
- Heat a medium sized skillet to medium high heat.
- On a floured surface, take each dough ball and flatten out with a well floured rolling pin. Should be paper thin! Transfer to hot skillet and cook until slightly browned, will bubble. Flip and cook both sides Approx. 30-45 seconds per side.
- Keep in a warmed tortilla container or warm plate. Until ready to use as tortilla or to begin making chips.
- Once all of your tortillas are ready, preheat oven to 350 degrees Fahrenheit.
- On a cutting board, use a pastry brush to lightly brush oil onto each tortilla, stacking as you go. Once you have about 10 stacked, using a sharp knife, cut through the tortillas making 4 cuts to make 8 even chips.
- On a large baking sheet, arrange cut tortilla chips in a single layer. Season with coarse salt. Bake for 11-13 minutes until they begin to turn slightly golden brown on the edges. Let cool and repeat for remaining tortillas.
- Serve with salsa, cheese dip, guacamole, hummus, or one of my favorites…sun-dried tomato & feta cheese dip!
Source: modified from allrecipes.com