First, the excuse apology: I’m sorry, I really am. I know you must be tired of hearing about my love affair with mexican food. But, since this is the week of Cinco de Mayo (it’s never just a day it’s ALWAYS a week, kinda like Thanksgiving or Christmas only even better), it’s not really my fault that I’m back here, in my little happy place, once again talking about, creating and most importantly, eating mexican food!
The salsa I made over the weekend was partly because I was having some really fun girls over for pomegranate margaritas Wednesday night. Yes, you’re right, the actual fifth of May was Tuesday, but Alan was out of town all week and I wanted needed something to look forward to so that I could attempt to keep my sanity (“attempt to” are the key words there)!
Anyway, about this girls night. I had made the yummy salsa, bought some guacamole at Costco (I know, I know, but it’s really good and cheap and I was a single mom for the week, people!) and some tortilla chips at Harris Teeter. I put them all out in groovy bowls, put out some nice flowers on a bright green tablecloth. Done!
Then…in comes Angela, with her killer warm bean dip, all garlicky and cheesy, with homemade tortilla chips to boot! Seriously, this dip ROCKED (and I’m working on getting the recipe!) and the chips were even better! What salsa?!!
I’ve toyed with the idea of making my own homemade chips a zillion times, but always assumed it would be more work than I was willing to put in. I was really, really wrong. After tasting Angela’s and having a discussion on how easy they were to make, I knew I was in. The crazy thing is that I just happened to have a huge amount of corn tortillas I’d purchased the day before, and I’m strictly a flour tortilla girl – no corn tortillas for me…ever. But I’d seen them at Wegman’s and they were so cheap I just couldn’t pass them up. I love it when things just work out like that!
I welcomed Alan home last night with some homemade taquitos, then made chips with the remainder of the tortillas. If you’re like me and you’ve never tried this before, I highly encourage you to do so…TODAY. I’m telling you, your life cannot go even one more day without these yummy chips!
homemade tortilla chips
- corn tortillas
- canola oil
- kosher or sea salt
Brush both sides of tortillas lightly with oil. Put them in a stack and cut into eight wedges. Place in single layer on baking sheet and sprinkle generously with salt. Bake in a 400 degree oven until crisp, about ten minutes. Watch them carefully – they go from brown to overcooked very quickly! You might have to do a couple of batches depending on how many you make and how big your baking sheets are. Don’t forget to whip up a margarita, too!