Jays Baked Margarita Corn Chips

Saturday, May 28, 2011
I am always trying to figure out quick gluten free recipes. After a little experimentation at home, I have come up with this low fat, gluten free chip.
Jays Baked Margarita Corn Chips
What you will need:
  • Juice from 4 small limes
  • Juice from 1 medium lemon
  • 1 teaspoon lime zest
  • 1 teaspoon lemon zest
  • 1 cup Tequila
  • 1 cup of water
  • 1 cup of ice cubes
  • 1/8 cup sea salt
  • 20 to 30 white corn tortillas

In a small sauce pan bring 1 cup of water to a boil. Add 1/8 cup of sea salt. Stir until dissolved. Remove from heat and let cool.
Add ice cubes and tequila to complete cooling.
Pour the lemon and lime juice into a baking pan. Add zest, then slow whisk the water & tequila mixture.
Cut tortillas into eighths.
Separate and layer chips in to the pan. Let soak for no more than 60 minutes, depending on the salt content and flavor you like. 30 minutes makes a nice mild chip, where 60 minutes is pretty strong.

After soaking, remove chips from liquid and place on cooling rack to dry. Let dry for 1 hour.

Preheat your oven to 400 degrees. Spray a sheet pan with cooking spray and place a single layer of chips on the pan. Use cooking spray to spray the chips. Place in oven and cook for 14 to 18 minutes, rotating the sheet pan halfway through the baking cycle. or until golden brown (and delicious). Remove chips and place in a large mixing bowl to cool. Feel free to add some salt while the chips are still hot to make saltier chip.

You will need to cook the chips in several batches. Once cool, place in a paper towel or wax paper lined freezer bag. The chips should be good for up to two weeks. Makes 160 to 240 chips.




Notes: When soaking the chips, I like to use a recyclable aluminum cake pan with a plastic lid. I use the plastic lid to push the chips into the liquid like this:

I live in a high arid climate, so drying times may vary depending on humidity. You can use a fan to dry them faster if you are in a hurry. You can layer the chips on paper towels to dry and refrigerate up to one day.

You can fry these chips, but make sure your chips are very dry. Fry in peanut oil at 350 degrees for 2 to 3 minutes or until golden brown (and delicious... sorry Alton, I know it's your line)

You can save the brining liquid... theoretically. I am not sure how long it would last, but since it is most alcohol and salt water, I doubt much microbial life could survive in there. I have used the brine a second time

Variations: Add some garlic to the brining liquid to add a little punch of savory goodness. Add some hot sauce or jalapeno chips to spice it up.

Cross Posted at Ardeo Morsus

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