Nacho Cheese Tortilla Chips
From: "Real Snacks: Make Your Favorite Childhood Treats Without All the Junk" by Lara Ferroni
About 70 chips
As tempting as they may be, skip the bag of Doritos and pick up a package or two of corn tortillas, pull out the fryer, and feast on your own cheesy, spicy chips free from FD&C Red #40, corn syrup solids, and both kinds of glutamate. For Ranch Tortilla Chips, simply replace the spice mix with Ranch Flavoring (page 151). These chips will be just as delicious the next day if you toast them for five minutes in a 350F oven before serving.
- 1 teaspoon Onion Powder (page 149)
- 1 teaspoon Garlic Powder (page 149)
- 14 teaspoon dried mustard
- 12 teaspoon turbinado or cane sugar
- 1 teaspoon chili powder
- 12 teaspoon cayenne pepper
- 12 teaspoon paprika
- 1 teaspoon nutritional yeast
- 12 teaspoon dried oregano
- 12 teaspoon dried sage
- 8 teaspoons Cheese Powder (page 153)
- 1 teaspoon salt
- 12 teaspoon black pepper
- Safflower oil, for frying
- 12 corn tortillas
- Place the onion powder, garlic powder, dried mustard, sugar, chili powder, cayenne pepper, paprika, nutritional yeast, oregano, sage, Cheese Powder, salt, and black pepper into a spice grinder or food processor and pulse until well blended. Set aside.
- Preheat the oven to 350F. Line a baking sheet with parchment and set aside.
- Heat at least 112 inches of oil in a heavy- bottomed pot to 350F.
- While the oil is heating, slice the tortillas into triangles or rectangle strips.
- Fry the tortilla pieces in batches, being sure not to crowd the pot, until the bubbling slows, about 1 minute.
- Remove the chips with a slotted spoon and place them in a paper bag.
- Sprinkle with the reserved spice mix and shake to coat.
- Pour the coated chips onto the prepared baking sheet and bake for 5 minutes to crisp.
These chips are naturally gluten-free.
For vegan Nacho Cheese Tortilla Chips, omit the Cheese Powder. You'll have a less cheesy, but equally delicious, snack.
Onion or Garlic Powder
While a food dehydrator will do a better job of preserving the pale color of onions and garlic, your oven on its lowest temperature will do the job and create dried slices that are easily pulverized into a sweet, caramel-colored powder. For a fragrant salt, mix one part powder with two parts fine salt. You can also use this method to create shallot, chile, or bell pepper powder.
- About 12 cup powder
- 12 pound onion or garlic, peeled and thinly sliced
Place the onion or garlic slices on the tray of a food dehydrator and dehydrate for 6 to 8 hours until the slices are completely dry. Use a spice grinder to mill into a fine powder.
If you do not have a food dehydrator, preheat the oven to 150F. Line a baking sheet with foil. Spread the onion or garlic slices evenly over the prepared baking sheet and bake until dry, about 3 hours. Cool to room temperature and use a spice grinder to mill into a fine powder. Store in an airtight container up to 1 month.