Few things are as disappointing as peeking in your end-of-the-week cupboard to confirm that, indeed, you are out of crunchy munchy crisps. But that sad moment need no longer get you down – you can make your own tortilla chips! You can use either purely wheat flour or rice flour (for gluten free), or mix in some polenta if you have it on hand for a more traditional corn tortilla taste. Whatever you use, you will have saved the day in a pinch and be the talk of the party in a very good way, so get ready for the attention.
This recipe yields ultra crispy tortilla chips, which are thus ultra satisfying, and they’re even strong enough to scoop up the chunky salsa. You should also know that it’s actually very healthy, as the chips are baked rather than fried and the salsa delivers a huge dose of metabolism-boosting fruit and veg enzymes, vitamin C and spice.
We’ve used rice flour here because Yours Truly is a recently discovered gluten-intolerant. The garlic and ground pepper are used based on personal taste, but feel free to customize your seasonings to suit your own party flare. A Cajun seasoning sprinkled on top before toasting would be a nice touch.
Let’s get this party started quicklyyy!
- 2/3 cup rice flour
- 1 cup water
- 1 tablespoon oil (we recommend olive or coconut)
- Ground black pepper
- Preheat oven to 400 F/200 C.
- Mix all of these together in no particular order until the mixture is completely smooth. The garlic and pepper are to taste, but for a starting point add ¼ teaspoon of each. You can add a pinch of salt as well, but you’ll also be sprinkling some on top later.
- Grease a baking sheet with olive oil or coconut oil. Drop the batter on the sheet in flat chip (or crisp) shapes. It will not rise or expand in baking. Sprinkle with a little bit of salt.
- Bake for about 10-15 minutes, flipping halfway through.
- 5 medium tomatoes
- 1 half of a red bell pepper (sweet pepper)
- 1 diced chilli pepper or 1.8 cup diced jalapeño peppers or 1-2 teaspoons dried red chili pepper
- 1 whole lime or half a lime, half a lemon
- 1 small white onion or half of a large onion
- 1 tablespoon olive oil
- ½ to 1 tablespoon of honey
- 1/8 cup chopped fresh cilantro (coriander) leaves or 2 teaspoons dried
- 1 fresh garlic clove, crushed or finely diced
- Ground black pepper
- Roughly chop two and a half of the tomatoes and the half red bell pepper and purée in a blender with the olive oil and the juice from half of the lime. If you don’t have a blender, just chop them up in the next step!
- Dice the remaining two and a half tomatoes into the desired size of chunky cubes. Add to a medium bowl (about cereal bowl size) and squeeze in the juice from the remaining half lime and/or lemon.
- Dice the onion to desired thickness and add to the diced tomatoes. Stir in the puréed tomatoes.
- Add the remaining ingredients (cilantro, peppers, honey, garlic and seasonings) and stir well. The seasonings are to taste, so start from ¼ teaspoon of each and work your way up from there. Add more pepper or cumin before salt though, as too much salt will take away the fresh flavor.
- Store in the refrigerator or serve immediately with your toasty homemade rice tortilla chips!
- The ultimate party-popular Mean Girls trio: this salsa + the homemade tortillas + a classic (okay, maybe the skinny version) margarita.