Golden Door Chips
I season these chips with a mixture of toasted cumin and
cayenne, but use whatever dried herbs and spices you like. The egg whites
promote even baking and keep the chips crispy. Serve with dips or as a garnish.
Use either wheat or corn tortillas for these chips. Keep in mind that the corn
tortillas tend to get crispier than the whole wheat. The whole wheat tortillas
are typically bigger than the corn; at the Golden Door, we trim them into 5 inch
rounds before proceeding with the recipe. (If you don't mind irregular shapes,
don't trim the whole wheat tortillas - just cut them into 2 inch pieces before
baking.) You can make a sweet version for garnishing sorbets and puddings by
sprinkling a cinnamon-sugar mixture on the warm chips.
Makes 32 chips
Ingredients:
vegetable oil in a spray bottle, or 1 teaspoon vegetable oil
2 teaspoons cumin powder
4 soft corn tortillas, or 4 whole wheat tortillas trimmed to 5 inch rounds, or
4 whole wheat pita breads
1 egg white, lightly beaten with 2 teaspoons water
1/4 teaspoon cayenne pepper, optional
Preparation:
Preheat the oven to 375°F. Spray or grease a baking sheet
with vegetable oil.
Pour the cumin powder into a dry frying pan set over medium heat; toast,
shaking the pan frequently, for 2 to 3 minutes, or until the cumin is
fragrant. Be careful; cumin smokes and burns easily.
Brush the tortillas on both sides with the egg white and cut each into 8
segments. Place the segments on the prepared baking sheet; bake for 10 to 15
minutes, or until the chips are golden brown and crisp. Turn the chips once
during baking.
Remove from the oven and sprinkle the chips with the cumin and cayenne; let
cool.
