"Real Snacks" Nacho Cheese Tortilla Chips
Nacho Cheese Tortilla Chips
From: "Real Snacks: Make Your Favorite Childhood Treats Without All the Junk" by Lara Ferroni
About 70 chips
As tempting as they may be, skip the bag of Doritos and pick up a package or two of corn tortillas, pull out the fryer, and feast on your own cheesy, spicy chips free from FD&C Red #40, corn syrup solids, and both kinds of glutamate. For Ranch Tortilla Chips, simply replace the spice mix with Ranch Flavoring (page 151). These chips will be just as delicious the next day if you toast them for five minutes in a 350°F oven before serving.
These chips are naturally gluten-free.
For vegan Nacho Cheese Tortilla Chips, omit the Cheese Powder. You’ll have a less cheesy, but equally delicious, snack.
Onion or Garlic Powder
Place the onion or garlic slices on the tray of a food dehydrator and dehydrate for 6 to 8 hours until the slices are completely dry. Use a spice grinder to mill into a fine powder.
If you do not have a food dehydrator, preheat the oven to 150°F. Line a baking sheet with foil. Spread the onion or garlic slices evenly over the prepared baking sheet and bake until dry, about 3 hours. Cool to room temperature and use a spice grinder to mill into a fine powder. Store in an airtight container up to 1 month.