Corn Tortilla Chips-How to make ?

[unhappercramper]

Since I can not have Flour tortillas, and I LOVE quesadillas and fajitas in the past,and until I find a good GF Flour tortilla....

Does amyone have a recipe for making your own Corn Tortilla chips?

I'd rather have them baked,but I'm pan fried would be ok too,just trying to stay away from the fats and oils.


I'm guessing all you do is get some stacked tortillas, cut into strips or wedges, and fry them in a skillet with alittle canola or peanut oil... but that's only a guess.
Thank You!

[mrsppmrxky]

I think that it was Al that posted the 'flour tortilla' recipe in the recipe section.

I have made those and they are pretty good!

I thought you were wanting the chips?............if so, you can buy corn chips in the grocery section. They are gluten free on some brands.

You can also purchase corn tortilla in the grocery section.
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[mrsppmrxky]

Just Like Wheat Tortilla Recipe
Developed by Monica Poole of Deby's Gluten Free www.debysglutenfree.net (.com works too)

Ingredients:
2 cups tapioca flour
1 cup Deby's GF biscuit mix
2 TBL shortening
2 tsp xanthan gum
1 1/4 cup milk or soy milk

-separate for rolling-1/2 cup asian sweet rice flour

Directions:

Combine dry ingredients except rice flour into a bowl. Add 1/2 cup of milk or soy milk. Stir milk and flour together, blending well. Mix will be somewhat moist, but not runny.

Sprinkle sweet rice flour liberally on a flat surface and knead dough to a smooth ball. Completely wrap in plastic wrap and let rest for about an hour.

Remove from plastic. Divide into 10-12 portions and roll into balls.
The less balls you make, the thicker the tortillas will be. Cover them with a damp cloth to keep them from drying out while rolling.

Liberally sprinkle wooden cutting board or counter with sweet rice flour. Roll each ball of dough to a 10 inch round. Wood will release the dough easily, use wax paper or plastic if it sticks to your counter. You can also use a tortilla press to start the flattening process. Use a rolling pin to make a very flat and smooth tortilla.
Cut into a circle with a knife by hand, or use a cooking pan lid that is the desired diameter, like you would a cookie cutter.

If not cooking tortillas immediately, stack with wax paper or plastic in between the tortillas and store in an airtight container or baggie.
Caution- leaving dough or tortillas exposed to the air will very quickly dry them out.

Cook on a hot surface for about 30 seconds on each side. Use immediately, or store in a tightly sealed plastic bag.

Reheat on a hot surface. DO NOT MICROWAVE. Keep unused tortillas in a sealed plastic bag in the refrigerator.

These tortillas are the best! They fold and roll like wheat without cracking or crumbling. If you share this recipe, please give credit to Monica and don't forget the web site so the user can order the biscuit mix.
*I didn't have the name brand, I used the mix I had on hand from Bob's Red Mill. It worked fine.
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[aklap]

Hi Jim,

If you wanted to make chips, you could get plain corn torilla - cut them in triangles or whatever shape you want and either bake them or deep fry them.

You could then either salt them for a savory treat or put cinnamon & sugar on them for a sweet treat.

I don't have any exact recipes yet...but I have had ones with cinnamon & sugar to dip into a fruit salsa - YUMM!!! Those were baked in the oven.
_________________
Al

“We cannot all do great things, but we can do small things with great love.” Mother Teresa

[unhappercramper]

Thanks all!

MrsP,
you stated, (the corn tortilla chips)
....."They are gluten free on some brands".

The Corn tortillas I buy are from Trader Joe's, and only have CORN, LIME,and SALT. Those would be the only ones I would buy, but I had no idea that some would have gluten in them at all. Interesting!

I just wanted to make my own chips from corn tortillas at home for the fun of it.....It would be cheaper.

So, I guess I can just turn the oven and time/temp the triangles and see how they come out. Thank you all!

[The Edifying Conscience]

Taken from Grilled Chicken Salad with Corn, Peppers and Tortilla Chips
epicurious.com

For the tortilla crisps
4 corn tortillas, cut into long thin triangles
vegetable oil for frying the tortillas

Make the tortilla crisps while the chicken is grilling:
In a heavy skillet heat 1/2 inch oil to 375°F. on a deep-fat thermometer and in it fry the tortilla triangles in batches for 45 seconds to 1 minute, or until they are golden, transferring them with a slotted spatula as they are fried to paper towels to drain and sprinkling them with salt. The tortilla crisps may be made 1 day in advance and kept in an airtight container.

TEC

[unhappercramper]

Thank You TEC for the information. Sounds basic enough. I Don't have a Fry thermometer, so I will guess my best.

[37]

Hi, when I make my own, I just use corn masa and make tortillas like normal, (add water, press, cook on pan/griddle until browned a little on both sides) then let them dry out for a couple days (not too hard that they are hard as a rock), then cut them up and fry them. Then I put them in a bag and sprinkle some creole seasoning and MSG (it adds a kind of sweet taste to the salty/spicyness) and shake.