The Corn Chip Experiment
I’m starting to sound like the Big Bang Theory. I like a theme. I found myself in possession of a packet of Mission Corn Tortillas with no takers, so today I thought I’d see into what I could transform them.
It all started because the Horror from Outer Space won’t eat sandwiches. Sometimes he’ll condescend to eat a roll if it’s fresh from the bakery, but only with nothing on it. He’s been going to basketball camp this week with only two whole cucumbers and a pistachio friand to sustain him, so I’ve been trying to find a way to get some additional unsweetened carbohydrate into him. I thought I’d try tortillas. He liked them in San Diego.
I should have known, I really should. If it’s a form of bread and has a use by date six months in the future it’s going to taste weird. I didn’t blame him for rejecting it. But I couldn’t throw them out, so I thought I’d turn them into corn chips.
There’s a thing I do with Lebanese bread that I thought I’d adapt for the occasion, I believe I mentioned yesterday that I don’t deep fry. If you take a round of Lebanese bread, brush it with melted butter, sprinkle it liberally with freshly grated Parmesan cheese, chop it into chip shapes and bake it for five minutes you have a snack that is impossible to stop eating. These corn tortillas have a different texture to the flat breads, so I sprayed them with olive oil (you know, you can get it in an environmentally detrimental spray can) and tried three different toppings. Parmesan cheese, Cajun spice mix and plain salt.
The cheese ones didn’t crisp up. The other two did, but the plain salt ones get the kid vote. They quite liked the Cajun ones too, but they were a bit too bitey for them. The Horror is considering taking them to basketball camp tomorrow, but it isn’t a long term solution. The hunt continues.