Thursday, August 4, 2011

Deep South Eats: Crispy Tortilla Strips

When making our taco salads with Chipotle Ranch Dressing, I loaded up our usual favorites on fresh greens. Seasoned ground beef, black beans, tomato, corn, and a little bit of spanish rice made for an awesome salad, but something was missing. The salad needed a little bit of crunch. I hunted down some day-old tortillas in my pantry and whipped up some Crispy Tortilla Strips.

Start off with a couple of tortillas on a cutting board. You can use flour or corn, but I prefer corn.

Give them a light spray of cooking spray.

Use a pizza cutter or sharp knife to cut into thin strips. The thinner the crunchier. You can even cut into triangles to make your own chips.

Flip the cut strips over from the cutting board to a cookie sheet (so that the unsprayed side is now facing up). Give this side a light spray of cooking spray.

Sprinkle liberally with kosher salt or sea salt.

Bake at 350 for 10-15 minutes or to desired crispness.

These can also be cut into triangles and made into wonderful homemade chips and much healthier than fried.
blog signature - 4/2011

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