Grilled Corn Tortilla Chips


I was looking for a lighter corn chip and wasn’t happy with what I found in the grocery store.  I always have a sack of raw corn tortillas on hand for quick tacos, tostadas or quesadillas.  So, I thought I would try to make the chips myself.

I tried baking them in the oven, but they didn’t come out crisp enough and it was so easy to burn them.  I tried spraying them with oil and heating them on a grill pan, and they were okay, but still high in calorie due to the oil.

So my winning experiment was to throw them directly on a hot grill.  No oil.  I just sprinkled them with a little coarse sea salt, and to my amazement, when I flipped the tortillas over, the salt stuck to the chip.  I guess it sort of bakes into the corn.  I flipped them a few times until they had nice char marks on both sides, then tossed them into a large wooden salad bowl.

I served them, whole in the wooden bowl.  People reach in and snap off a piece to their liking.  You could break them into approximate quarters ahead of time if you like.  They looks so beautiful and rustic and the wooden bowl complements the look perfectly!

These chips are delicious!  They taste so fresh and clean.  My husband and I love them so much, we will never buy a corn chip again.  It is so easy and quick to throw a few tortillas on the hot grill and, voila, delicious, warm, crunchy chips.

Note on grill condition:

I tried making these at a friends house and had a bit of trouble.  Her grill had hot spots due to worn out drip guards.  So, the tortilla was burning in spots, but not cooking through enough to make them crispy.  So, I fiddled around, lowered the temperature, moved them around more, and I was able to get them to come out well.  In the end, I turned one burner on high and the other on low.  After I had the desired grill marks on the tortillas over the hot burner, I moved them to the cooler burner to continue to cook and crisp.  Where there is a will, there is a way.  Give it a try!  These are worth it!


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