Tortilla Chips

Maize, or "corn" (as we Americans call it), and chilies were introduced to Europeans by Native Americans. In Mexico and some places in the U.S. desert southwest, a staple at meals is a crêpe made of maize/corn called the tortilla (pronounced "toar-tee-ya"). Some tortillas are also made of wheat flour. This recipe uses packaged, corn tortillas which are widely available in the refrigerated section of nearly every American grocery store. If you are not able to procure any where you live, I just don't know what to tell you (except that you're out of luck at this point with this recipe)!

The tortilla chip was invented in the late 1940s in Los Angeles, California by Rebecca Webb Carranza as a way to make use of mis-shapen tortillas rejected from the automated tortilla manufacturing machine that she and her husband used at their Mexican delicatessen and tortilla factory in southwest Los Angeles. Carranza found that the discarded tortillas, cut into triangles and fried, were a popular snack and she sold them for 10¢ a bag at the El Zarape Tortilla factory. In 1994, Carranza received the Golden Tortilla award for her contribution to the Mexican food industry. She died in Phoenix, Arizona, on January 19, 2006, at the age of 98. She was a great American!

Although invented in L.A. by an American, some people still insist that tortilla chips are a form of Mexican food (they are called totopos in Mexico). I disagree that tortillas are Mexican per se - the tortilla is as native to the U.S. southwest as it is to Mexico (albeit because most, if not all of the U.S. southwest was, at one time in history, originally part of Mexico)! Mexican totopos are baked, rather than being fried. And, as with the Mexican version, my healthy (almost no-fat) recipe for tortilla chips entails baking them to a golden crisp in the oven instead of frying them in fattening oil. Enjoy!

Ingredients:

10 - 12 regular-sized tortillas (white or yellow corn)
a little salt, garlic powder and regular (dark, mild) chili powder
butter or butter substitute

Preparation:

Cut tortillas into quarter sections with kitchen sheers.

Arrange in single layer on two, lightly-greased cookie sheets (or spray with non-stick cooking spray, like "Pam") - try not to overlap them or they'll stick together when they're baking! Spread with just a touch of butter or margarine (I like to spray them with non-fat, spritzie butter-substitute), then sprinkle them with a touch of garlic powder, salt and just a little, tiny bit of mild chili powder.

Bake at 310° F. (150° C) for 20 minutes. Let cool.

~ OR ~

Butter whole tortillas, sprinkle with garlic powder, salt and just a little, tiny bit of regular dark, mild chili powder; bake directly on the oven wrack (upper-most position) at 310° F. (150° C) for 14 - 15 minutes. Let cool, then break up into smaller, bite-sized pieces.

Serve with salsa or guacamole - especially my own fabulous recipe for guacamole - (for dipping). Makes eight 8-oz. (226.8 g) servings.

(Click this image for my guacamole recipe!)

Notes:

Tortilla chips are the quintessential and often complimentary appetizer in Tex-Mex and Mexican restaurants in the U.S. and elsewhere. Their popularity outside California saw a steady rise in the late 1970s when they began to compete with corn chips, the dipping chip of choice during the first three quarters of the 20th century. As well as serving them with dips, like hot salsa and guacamole, they are also served as what we call "Nachos," all covered with melted, shredded cheese and topped with spicy Jalapeño slices. YUM!!