Episode 10 - Corn Tortilla Chips
Corn Tortilla Chips
I like to make my own corn chips because that way I know exactly what’s in them. Serve with salsa or guacamole. For spicy corn chips, add a little Mexican or Cajun spice mix with the salt.
Prep time 5 mins
Cook time 30 mins
8 fresh corn tortillas
1 tbsp neutral oil
1 tsp flaky salt
Preheat oven to 150˚C and line 2 shallow roasting trays with baking paper for easy cleanup.
Brush tortillas liberally with oil and sprinkle with salt. Stack tortillas and cut into 6 wedges. Arrange in a single layer on the prepared trays. Bake until golden and crispy (about 30 minutes). Allow to cool before storing in an airtight container.
This recipe is from Annabel’s TV series Annabel Langbein The Free Range Cook: Through the Seasons (7pm Saturday nights on TV One) and the accompanying book (Annabel Langbein Media, $59.95). For more great Annabel Langbein recipes see annabel-langbein.com