Homemade Tortilla Crisps

Oh ladies and gentleman, am I coming back swinging!

This is a belter of a recipe! It’s totally awesome; here’s why:

It’s cheep
It’s easy
It’s quick
It’s crazy amounts of tasty
it is just so so good!!

Yes my wonderful friends, I am talking about a recipe for homemade tortilla chips/crisps / Doritos / yummyness defined, made for smothering in the molten loveliness that is cheese. My mouth, it waters!

I cannot overstate the ridiculous ease of this recipe and if you do your kneeding / rolling on a chopping board you only have to wipe it down, no extra cleaning of flour from on top of (and under) everything.

With no further ado you will need:

Plain flour (quarter of a cup packed with flour will roughly serve two people – or one Girlfriend Gardener!)
Generous pinch of salt
Boiling water

The method couldn’t be simpler:

Preheat the oven to 200 degrees C.

Combine the flour and salt in a mixing bowl. About a tablespoon at a time add the boiling water and stir in with a knife till the dough looks like a collection of large crumbs with a small amount of unbound flour left.

Tip the mixture onto a worksurface or large chopping board and mix roughly till a smooth, soft dough forms. (I make my dough more on the slightly sticky side as I’m lazy / constantly behind schedule and like to roll it out immediately so need it to be more pliable without resting.)

Flour your worksurface and pull off a piece of dough roughly the size of a golf ball. Dust the dough lightly with flour and roll out to about 1mm thick (thinner of you can stand the constant sticking!). Repeat with remaining dough.

Heat a dry frying pan on high till you can feel the heat of you hover a hand over its surface. Toss in a tortilla. After a minute or so you should see teeny tiny bubbles forming or drying of the top of the bread, flip it now!

Wait for the other side to cook (usually it will suddenly puff up), and if there are still uncooked patches, flip one last time for a few seconds before removing to a chopping board. Repeat with remaining dough.

Slice the tortillas into whatever shapes your heart desires (I went for a rectangle and triangle combo) and lay on a baking tray.

Spray with oil and sprinkle with salt and chilli powder if desired and place into the oven.

Check the pieces regularly from about 3 minutes onwards as they can suddenly burn. Once crisp and slightly puffed, remove from the oven and serve as desired.

Enjoy!

I served these babies with this delicious taco soup from Recipe Tin Eats alongside fresh coriander, homemade yoghurt and a chopped avocado. Totally, utterly YUM! If you make one thing this week, let it be Recipe Tin Eats’ pulled pork carnitas and the soup. The Boyfriend has declared it a weekly requirement!

I even ended up building a tortilla crisp Stonehenge…