Ok so they are not exactly like Doritos...but they are crunchy and great for dipping, plus easy, fast and relatively ( as compared to thier inspiration) healthy. I made these on the spur of the moment to eat with a Queso Fundido I had been craving thanks to a too oft repeated commercail for some restaurant chain that shows someone dipping chips in to a melty mass of cheese, peppers and chorizo.
We have a tortilleria nearby and can buy fresh corn tortillas by the kilo or half kilo, either amount is too much for just the two of us to eat in one day, and I end up stowing them in the freezer with plans for tortilla soup, enchiladas etc., then I forget they are there and buy fresh when the mood arises which is pretty much whenever I walk because you can smell them from 2 blocks away, plus they always give samples of a fresh corn tortilla with homemade salsa, and I'm only human.
Ok I have totally regressed from my recipe for Faux-ritos, point is I love crunchy chips, and so does my Husband (Yep...Husband!! As of Nov 3rd!!) I really love them, love love love and need a more health conscious alternative because we are getting too fat, because it's not like the Organic- high End Fauxritos aren't deep fried.
So without further ado here are my Faux-Ritos
Note on a couple of ingredients:
I'm not a tremendous proponent of garlic or onion powder but theyhave thier uses...and this is one of them --
Powdered buttermilk...this stuff ROCKS! Because it's great to have some buttermilk on hand when you suddenly decide you want buttermilk... great for baking & seasoning ( I use it on fries sometimes or in fried chicken) -If you want cool ranch Fauxritos, leave out the Ancho & Smoked Paprika and add Onion Powder & Dill.
Nutritional Yeast: differnt from bakers yeast, you can find it at Health Food store (some Whole Foods, but really one of those "Health food stores"), this stuff tastes cheesy and those of us raised in the 70's by hippies will instantly remember the taste of it on Popcorn and possibly it will cause you to remember the first few lines of Free to Be You and Me...
- Serves 2-6
Day old corn tortillas n- the ones I get are small about 6" diameter
Ancho Chile Powder
light olive oil or canola oil
(optional) Sesame seeds
- Preheat Oven to 375
- Cut Tortillas into triangles...you'll get about 8 out of each tortilla, I use scissors, but for more perfect triangles, use a Chef's knife.
- Put the spices, salte, buttermilk powder & yeast in a jar or a shaker and mix well..shake shake shake
- Cover your cookie sheet with a silpat or parchment paper, drizzle with oil and them shake a good amount of seasoning on the pan
- Lay the tortilla triangles on orderly rows & then drizzle once more with oil ( you can also use one of those oil spritzers, I don't have one, I did but it kept clogging and one day I just threw it across the room in frustration, then it really did break) Sprinkle again with seasoning mix
- Bake until crisp, it takes about 12-15 minutes in my oven, which is a bit dodgy nowadays so make sure to check on them after 8 minutes
- Let cool & eat ! They'll keep in airproof container for about 3 day leftover seasoning mix is also good on Popcorn....