Sourdough Tortilla Chips

You guys. My life has been transformed.  Revolutionized.  Totally made over.

Exaggeration? I think not.

You see, I’ve tried many, many different recipes for sourdough tortillas. And some of them have been decent, others not so much.  All of them cracked when folded.  Some of them were dense and more like flat bread.  Others were super flaky and tender but fell apart. And they all take a TON of work rolling out.

But not now!!

I found the perfect answer to all of the problems.

These tortillas are flexible, yet sturdy enough to hold all sorts of fillings, versatile and best of all, don’t require rolling!

I made a huge batch of these early in the week and froze them stored in a gallon size bag with parchment paper between them. I then got creative and thought, why not fry them??

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And so these tortilla chips were born.

But first the recipe for the tortillas can be found here at Traditional Cooking School by GNOWFGLINS.

An excerpt from Traditional Cooking School by GNOWFGLINS about these tortillas:

Recently, my husband steered clear of the kitchen on a tortilla-making day. A few minutes later, however, he reappeared, lurking around like he had something to say.

“Why don’t you just make tortillas like you make crepes? Wouldn’t that be easier?”

YES! His insight blessed me. Why hadn’t I thought of this sooner?

And a picture of their beautiful tortillas:

So first head over to their page and make the tortillas.  Then head back here and we will make them into chips with the instructions next!

To make the sourdough tortilla chips:

Ingredients:

• sourdough tortillas (found here)
• coconut oil (like this)
• sea salt (found here)

Method:

• First off, preheat the coconut oil in a shallow pan. You need just an inch or so of oil in the pain.  It is preheated when you stick a wooden spoon into the oil and the oil gently bubbles around it.
• Cut the tortillas into six triangles or whatever shape and size of chips you want. If you froze them beforehand you can do this straight from the freezer (that’s what I did).
• Put approximately six or so into the oil. Fry for about 1-2 minutes on each side. Or until browned and crisped to your liking.
• Scoop fried chips out with a slotted spoon and onto a towel lined plate.  Sprinkle with sea salt.
• Enjoy!

These could be used for any thing you want! They are crispy and sturdy enough to be dipped in all the good stuff.

Do you love tortillas? Have you ever made them from scratch? What is your favorite way to eat tortillas? I’d love to hear from you!