Recipe: our own spicy tortilla chips

Even before these Coronavirus quarantine times and empty grocery store shelves, I have long practiced frugal living and using everything I can of my groceries— down to composting my food waste.

For example, every time my little dog friend comes to visit, she brings a rotisserie chicken for her meals. I always save the carcass in my freezer to make chicken bone broth in my crock pot.

So a couple weeks ago I was cleaning the fridge, I found a pack of flour tortilla shells that said “use by December 30, 2019.” But I didn’t throw them out. They were actually still soft, but there’s nothing worse than going to wrap a taco or make a sandwich and the shell splits in the middle because it was dry and stale.

I put the shells aside to make homemade Doritos.

I decided today was the day.

  1. First, I cut these four shells into eight triangles each.
  2. Because I am low on oil, I opted for a small pan and a big dollop of coconut oil. I heated the oil until it was bubbly but not sputtering.
  3. I dropped the triangles in, turning each after about 30 seconds as they browned very quickly.
  4. I dropped them into a small bowl where the teenager sprinkled them with spices and Parmesan I had put out for her to choose.

5. Then she moved them back to the main plate.

These were amazing. Crunchy yet fluffy. Though the teenager did overdo it on the chili powder so some were very spicy.

2 thoughts on “Recipe: our own spicy tortilla chips

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