While a Wyoming Farmers Market might not have all of the lush produce you might expect at, say, a market in the NW, what we lack in frost-free days we make up in creativity! At a market earlier this month, we had a new vendor sign on to our market here in town - selling homemade, warm & freshly made corn tortillas!
By the end of the next week, I had a few leftover and decided that they would be perfect as homemade tortilla chips with the garlic hummus - CLICK HERE FOR THE HUMMUS POST. I had planned on making crackers, but this sounded so much better! And by making the chips spicy as opposed to the hummus, you can be sure not to exclude anyone with a sensitive palate from enjoying your chickpea puree.
Start by cutting your tortillas into triangles. The smaller corn tortillas work well for making chips because you can cut them into quarters and end up with the right size. Spread the tortilla triangles evenly and in one layer on a lightly greased cookie sheet.
Using a can of spray olive oil (or a spritzer), coat the tops of the tortilla pieces so that they appear moist but not drenched. Sprinkle your preferred spices on top - here's the mix I used:
1 tsp red chili powder
1 tsp cumin
1 tsp of ground sea salt
dash of garlic powder
I also squirted some lime juice on top on the tortilla pieces before putting the tray in the oven. Highly recommended! I based my chips on THESE from Allrecipes.
Bake at 350 for 7-8 minutes, rotate, and bake for another 8-10 minutes or until slightly crispy...
...and there you have it!
Garlic Hummus & Spiced Tortilla Chips