If you are a savory-tooth, you’ll love Amanda and Merrill’s tortilla chips. Please note that they are a bit of work, that’s true, especially when preparing for a 20+ guests like I did, and they are addictive, which means that they will disappear from right in front of you. My twist on the recipe has to do basically with the steps involved, because I really needed to save some time in the process (remember the 20+ guests…).
I started by cutting my tortillas into slices (six, eight or ten depending on its size) and then separate the two layers of each slice. I melted some butter and used a teaspoon to apply a thin layer of butter on the wrong side of each tortilla layer. I then arranged the chips-to-be in the paper lined tray, taking care not to overlap them.
With a fork, I drizzled some honey, randomly, on the buttered chips and then I sprinkled them with a combination of dried thyme and rosemary and freshly grounded sea salt (combination which I prepared right before I started working on the chips).
I baked the chips in the preheated oven, over low to medium heat, for 10-12 minutes, until they started to become golden-brown. I ate them warm, ate them cold, ate them the next day, and they tasted and smelled great every time.
Hmmm, I should give them another try for the Saturday evening movie…
Enjoy!
