I have many friends who swear by their homemade tortilla chips. Yes, they are good, but I didn't want to deep fry them, I wanted to make baked ones that were a bit more healthy.
I'm actually a little surprised that no one I knew baked their chips. Everyone got that sheepish look and said,
"well, I really shouldn't deep fry them...." when they told me about it. Could these be the same folks who sneak the uber popular deep fried twinkie once in a while at the county fair. Who knows? maybe a deep fried twinkie (photo), stick o' butter, or candy bar is worth it...?
Homemade Tortilla Chips
Ingredients:
• corn tortillas
• olive oil
Directions:
Spray or brush olive oil onto both sides of corn tortillas.
Stack, cut into triangles and then arrange on a cookie sheet so that none are overlapping. Use your fingers to sprinkle with fine or regular salt (I don't recommend Kosher salt, the grains are too big)
Bake at 350 degrees for about 10 minutes, flip them over with a spatula and continue baking for a few more minutes to desired crispness. Every oven is different...watch them carefully or they will burn.In case you were wondering...the chili was terrific!
"Emeril Lagasse's Turkey and Pinto Bean Chili"
4 slices thick cut bacon
1 onion, diced
1 large red bell pepper, diced
1 lb lean ground turkey
2 T chili powder
1 T Smoked Paprika powder (if not available, use 1 additional T chili powder
2 t ground cumin
1 T chopped garlic
2 t dried oregano
coarse salt and ground pepper
1 can (14.5oz) fire roasted diced tomatoes
2 cans 15.5oz) pinto beans, rinsed and drained
2 T finely chopped cilantro -optional
Directions:
1. In a large Dutch oven or heavy pot, cook bacon over medium-high heat, stirring occasionally, until fat is rendered and bacon is crisp. Add onions and bell pepper and cook, stirring occasionally, until vegetables soften, about 3 minutes. Add turkey, and spices and cook, breaking up meat with a wooden spoon, until cooked through and lightly browned. Season to taste with salt and pepper.
2. Add tomatoes and juice, beans, and 2 cups water. Bring to a boil. Reduce to a rapid simmer, partially cover, and cook, stirring occasionallyk, until sauce thickens, about 20 minutes. (Note: mine did not thicken, so I added 1/4 cup water mixed with 2T cornstarch to help)
To store, refrigerate cooled chili in an airtight container, up to 3 days. Serve topped with cilantro.
Yield: 8 servings (per serving: 331 cal, 13 g fat (3g saturated fat) 30g protien, 25g carb, 7g fiber)
