For the first five Saturdays during football season, I’ll be joining up with football aficionado and Inside The Iggles blogger, Bob Wankel, to prep you with all you need to kill it on game day: hot topics about this weekend’s upcoming NFL matchups and a baller recipe to impress the crowd. Dazzle friends and family with tasty treats, while impressing the boys with your knowledge of injury reports and point spreads. Who says you can’t do it all?
This week I’ve decided to put away the buffalo sauce, potato chips, and bacon and make something a little friendlier for your hips: Baked Tortilla Chips. You can have a lot of fun with the flavors you use on these. I went with cilantro and lime—thank you Chipotle for that addiction—but you could try all kinds of different spices. You could even take the sweet approach and do cinnamon and sugar. For the tortilla, I used flour tortillas. I think the corn tortillas actually make a chip that more closely resembles the kind you buy in a bag. Corn tortillas are also healthier and cheaper. But alas all I had on hand were flour tortillas, and so flour tortilla chips we have. It’s a simple substitution though, so feel free to take the corn approach if you’re so inclined.
I meant to serve these with my fresh guacamole, but disaster ensued. I must admit, even after the countless batches of guacamole I’ve made in my life, I only have about a 40% success rate with determining the ripeness of an avocado. Maybe it’s not ignorance, maybe it’s just impatience. I can never seem to wait long enough to mash those babies into guac. And so Archer Farm’s salsa had to do for today. But one day, you’ll get guac. Promise.
I can’t believe week 5 of football is already upon us. It seems like I just started Snacks and Sacks Saturdays last week. Hope you’re enjoying it so far. Read on to get your weekly dose of game day tips.
Know What’s Up: Week 5
Yields 36 chips6 8-inch flour or corn tortillas ¼ cup vegetable oil 2 tbsp fresh lime juice 1-2 tsp fresh lime zest (the zest of two limes should do) Lime Pepper (can be found in your grocery store in the spice isle) Dried Cilantro (or fresh if you prefer, but it will need to be chopped very finely) Kosher Salt
- Preheat oven to 350 degrees.
In a small bowl, whisk together vegetable oil, lime juice, and lime zest. Here’s a tip: to juice the lime easily, roll it on the counter first. Then what you cut it, the juice will squeeze out easier.
Brush the oil mixture liberally on the top and bottom of each tortilla. Sprinkle with lime pepper and cilantro.
Stack the tortillas on top of each other and cut into six triangles.
Line tortillas flat on baking sheet. Bake for 10-15 minutes, flipping half way through. Keep a close eye on them. Flour tortillas burn a bit quicker than corn tortillas. The tortillas are done when they begin to brown lightly and they snap cleanly when you break them if half.
While still hot, toss the tortilla chips in kosher salt.