Why bother making your own organic tortilla strips or chips when you can buy an inexpensive bag of them at your local natural foods market?
As a Los Angeles resident, I’m lucky to live in a city where I can visit the local tortilleria and buy them hot off the griddle, piled high by women who have been making them for decades. A fresh tortilla (or tortilla chips freshly made at a favorite Mexican restaurant) are warm and inviting, a far cry from the packaged strips that are, by comparison, tasteless and much too salty.
The recipe featured in this week’s Organic Authority Cooking School calls for fresh tortilla strips as a soup topper, and there’s only one ingredient you need to buy when you go shopping: a package of organic corn tortillas. The next step is simple—and you may never go back to bagged chips.
Preheat the oven to 350°F. Cut four 5-inch corn tortillas in half. Cut the halves crosswise into 1/4-inch strips. Transfer the strips to a mixing bowl and drizzle 1 to 2 teaspoons vegetable oil over them. Toss well. Spread the strips out in an even layer on a baking sheet. Bake, stirring and redistributing the strips once or twice, until lightly browned and crisp, about 12 minutes. Cool the strips completely. For simple snacking, sprinkle with sea salt as they come out of the oven. This makes about 1½ cups of strips.
Recipe reprinted with permission from The Mushroom Lover’s Mushroom Cookbook and Primer, by Amy Farges, © 2000, Workman Publishing Company, Inc., New York. All rights reserved.