These homemade Jalapeño Tortilla Chips are quick and easy to make. I discovered these beauties when I was in the Army stationed in Ft Hoot, Tx. My friend’s wife made them for a company BBQ and I have been in love with them ever since.
Most recipes have you cut up corn tortillas into wedges and cook them. However, we start from scratch and make the most amazing chips that you have ever tasted. Serve them with some fresh Pico de Gallo salsa and Guacamole for a fantastic snack or with any meal that needs a chip with it.
This Mexican recipe will have you rejecting the store-bought bag and make homemade tortilla chips instead!
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Jalapeño Tortilla Chips
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Ingredients
For the Dough:
- 2¼ cups corn masa flour
- 2¼ cups all-purpose flour
- ½ tbsp yeast
- ½ tbsp salt
- 2 tbsp sugar
- 1½ cups water
- ½ cup jalapeño vinegar
- 2½ tbsp vegetable shortening
- ⅓ cup olive oil
- 5 tbsp jalapeños chopped
For the Glaze:
- ¼ cup olive oil
- ¼ teaspoon salt
- 2 tablespoons jalapeños chopped
Instructions
For the Dough:
- On a flat surface, mound dry ingredients and make a well in the center; add vegetable shortening in center and knead to combine.
- Again, make a well in the center, add jalapeño vinegar and knead. Repeat procedure to gradually incorporate water, oil, and jalapeños into the dough. Continue kneading until dough is uniform and not sticky. Allow dough to rest 30 minutes.
For the Glaze:
- Preheat oven to 350°F
- Roll dough until very thin. Using a pastry brush, coat dough generously with olive oil. Sprinkle with salt and jalapeños as desired. Cut into small triangles.
- Place triangles on a cookie sheet and bake 40-60 minutes or until golden.
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