Thursday, July 28, 2011

Tortilla Chips #3

This was a good trial.  Tortillas turned out fine.  I know now that I can't roll it too thin or it will break apart on the edges.  Cooked chips 8 minutes, switched pans, and then 8 more minutes.  Some of the chips did not get crispy, so I put them back in for another 8 minutes, removed the crispy ones and put it back in again until all were crispy.


1. Cook tortillas longer for crispier tortilla chips. The chips that took the longest to cook were from softer tortillas.
2. Brushing with oil may be optional.  Next time, I will brush one pan with less oil and the other will be without oil.  Salt may not stick this way but it's worth trying to see if this will help chips to become crispier.
3. Chips loose crispiness in bag.  Try brushing with less oil and soaking up oil with paper towels before and during cooking.

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