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Monday, March 7, 2011

Tortilla Crisps


Here's a quick and inexpensive way to prepare crisp tortillas for use in dipping or as a side "bread" for Mexican dishes. Corn tortillas are a great staple to keep on hand, since they store well in the refrigerator and many can be kept at room temperature for a few days when space inside the fridge is tight. The microwave method is really quick for up to six or seven at a time, depending on the size of your oven. If you are going to be preparing a really large number of crisps, whether for a large family or just to have some made ahead for a few days, use the oven variation.




Tortilla Crisps

Corn tortillas

Microwave:
Spread four to six or seven corn tortillas on a large microwavable plate (or directly on the microwave tray itself). Microwave on high power for about 1 minute per tortilla. Halfway through the cooking time, turn the tortillas over.

This has been tested in a 1000 watt microwave. The first time or two, you should watch the tortillas as the time may vary quite a bit with your oven. The key is to get them crisp and just beginning to brown, without their turning deep brown and developing a burned taste.

NOTE: This assumes that your microwave has a rotating tray; if yours does not, you will need to turn the tortillas more often to be sure they cook evenly.

Conventional oven:
Spread the tortillas in a single layer on baking sheets lightly sprayed or oiled. Bake at 350 degrees for about 5 minutes; turn and return to the oven for about 6 to 10 minutes more, until just crisp and golden.

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