I’m 99.9999% certain the reason we go to Mexican restaurants when we eat out is for the chips and salsa.
And, actually, I like to go to Gloria’s in Dallas (Uptown has the best location, IMO) because of their fantastic black bean dip.
In any case, we haven’t really been eating out at all lately. Thank you, Dave Ramsey, for showing us the glory of the ‘debt snowball.’ We wanna say, “Sayonara!” to those student loans! It’s amazing how awesome saving money and paying off debt can feel, but so incredibly annoying at the same time.
UGH. I just wanna go buy some new patterned workout leggings. And black boots. And new swim suit cover-ups I’ll only wear 2-3 times before winter comes around again. And rugs and tables and candles and paint and payforsomeonetorenovateourkitchen. Instead we’re being responsible little grown-ups and making sure we’re financially sound.
I should be less dramatic about it, because we aren’t just eating rice and beans like Dave Ramsey would recommend, but we do live on a pretty tight budget to reach our yearly debt pay-off goal. Not so tight that we have to shield ourselves from all social gathering – these butterflies don’t really enjoy the chrysalis. But we are smart with our grocery budget, avoid frivolous purchases we don’t ‘need’ but reallyreallyreally want, and basically never go on vacation. That Mexico vacation we just took was 100% PAID for by Kyle’s company. They’re awesome.
I’m done complaining now. Thanks for letting me vent a little. 🙂
So since we don’t go out to eat much, we’re perfected the art of making homemade corn tortilla chips. We’ve gotta get our fix somehow!
I say these are baked, but they’re actually broiled. Guess we can say its sorta the same, since it’s both done in the oven, ya? We used to cut the tortillas before we made them, then realized it’s waaaaaay easier to broil the entire tortilla and bust it up afterwards!
Also, do you remember me raving about creole seasoning? We often make chips with that! Suriously delish. Kyle also likes to make these chips with chili powder. I go back and forth on them…sometimes I just prefer a good old salted chip. Or garlic salted chips.
Best part about these? There is hardly any fat in these chips, compared to the regular fried tortilla chips you’ll find in the store. Eating healthier food options is also another reason that contributes to our lack of restaurant outings. We only use a bit of olive oil spray on the pan and the chip when we make them. Much more nutritious – and if you ask us (and all our friends), much more delicious!
Homemade Corn Tortilla Chips
- Corn tortillas
- Olive oil spray
- Seasoning of choice (we use creole, garlic salt, salt, or chili powder)
- Set oven to broil on high.
- Spray a baking sheet olive oil. Lay full corn tortillas down.
- Lightly coat top side with spray. Season as desired.
- Broil for 2 minutes on one side, or until desired color is reached.*
- Remove from oven, and flip tortillas. Broil again for 45 seconds until desired color. **See below for cooking time notes.
- Let the tortillas sit out for a couple of hours before storing them in a container. They will dry out better and keep them crispy.
*Color may look burnt, as shown in the picture here. However, they won’t taste burnt unless they’re totally black. You may want to try a few hour to see what color the tortilla turns for them to be crispy, not chewy.**Cooking time will vary depending on how hot your oven gets on broil. It will often take less time as you cook, as the pan your using gets hotter. Just keep an eye on the first few batches you make to get a feel for how long it will take to broil.