(Queue life coach/sports broadcaster/radio show host voice)
I am here to tell you that you are wonderful, strong, and capable people with the power to make your own tortilla chips. What?! Yes, that’s right. You have the power in your very hands to create your very own tortilla chips.
Have you ever felt so empowered? You have the power to make your very own chips for your salsa-Sunday-afternoon snack. Tortilla chips are an American and south-of-the-border classic.
For those of you that have spent decent portions of your paychecks on overly priced, underly filled, overly aired, underly nutritious, and yet delicious bags of goodness, I have good news. You can take back control of your wallet, your sodium levels, and the space in your pantry.
Ok, have you had enough. Me, too.
Try as you might, this recipe is simple enough that it is nigh unto impossible to mess it up. If you want a recipe to teach your children to give them confidence in the kitchen that is low stakes, this is a good one to use.
Here we go:
In the beginning there were corn tortillas. … We start with a nice stack of corn tortillas.
I am issuing a challenge to cut it in sixths. You will cut the pile in half and then in thirds from there. May God be with you.
If you would like a recipe for nutritious and delicious guacamole-variant made primarily of edamame, you can see our Sisters Holy Eda-mole recipe. The chips and the eda-mole compliment each other nicely. I think your Sunday afternoon snacking ritual has just leveled up a notch.