Sunday, April 15, 2012
crispy chips with no oil
I rinse the tortillas under water, sprinkle with salt, and slice into fourths. I put the slices on the stone and bake until crisp. Watch that they don't burn, cause they'll taste nasty.
Nicely toasted, they are yummy to eat with chili or dip in salsa.
I also use a similar method to make potato chips/crisps.
I slice Russet potatoes thin in my Cuisinart or by hand with a long sharp knife. Put them in a bowl and slather in sea salt and maybe some Mrs. Dash or garlic pepper.
Place them on the baking stone (thoroughly heated to 400–450) in a single layer and cook until they are crispy with a few brown spots. With potatoes, heating the stone is especially important, because otherwise they will stick like glue. I have never tried these on a baking sheet and don't know that they'd do well.
They are a delicious accompaniment to a tempeh sloppy joe or bean burger.