Some things are just easier to buy at the store, pre-packaged in all their overly processed glory. For me this list includes dry cereal and coconut milk ice cream, to name a few. Other folks would probably add canned beans and baby carrots that they don’t have to peel, right? Well, here’s one thing that’s coming off my list*: Tortilla chips!
This recipe is simple, so there’s a good chance you already have the ingredients on hand, and so fast that you can whip these together at the last minute, probably in less time than it would take to send your husband to the store to pick up a bag of chips (Especially if you factor in the time it would take to
threaten convince him to go). Rachael Ray supplied the concept, but her recipe didn’t work for me. The first batch came out burnt-ish and not quite sweet enough for my taste. My one piece of advice would be to figure out how many you think you’re going to need, then double the batch because you’ll be shoving these little buggers in your mouth as fast as they come out of the oven! As you can see from the picture, I served mine with hummus, although they were also enjoyed with onion dip and salsa.
- 5 tablespoons agave
- 8 small (8") flour tortillas, cut into 6 wedges (I stacked 'em and sliced with a pizza cutter)
- 4 teaspoons sesame seeds
- 2 teaspoons sea salt
- parchment paper
- In a small bowl, stir 1-2 teaspoons of water into the agave to loosen.
- Cover the bottom of a cookie sheet with parchment paper, then arrange the tortilla wedges and brush with the agave mixture. You might have to hold onto the wedges so they don't move around too much!
- Sprinkle with sesame seeds and salt, then toast at 350 until they're a light golden-brown, 11-14 minutes.