I kid you not. These are the best tortilla chips. Ever. Here’s the secret: start with crepes instead of tortillas. Many, many thanks to my inquisitive daughter A., who came up with this!
Crepes make thinner and crispier tortillas, plus they’re easier to make. Think pouring batter into a pan, rather than hand rolling. The someone I know with a rolling pin allergy should be very happy about this!
I’m going to include Erin’s sourdough crepe recipe here, as well as the technique for frying the chips. The crepes are amazingly easy and as long as you’re keeping a sourdough starter going, you don’t need to plan ahead. Starter = immediate crepes.
The following recipes are brief rephrases of the recipes included in the Sourdough eCourse, where we give more troubleshooting tips and details. We’re open any time for enrollment; come on by!
Erin’s Sourdough Crepes
We include this in our Sourdough A to Z eBook and/or on video in the Sourdough eCourse. I found Erin’s video demonstration very helpful to perfect my crepes. My previously too-thick and frequently tearing crepes are no more. And it also helps to have well seasoned cast iron!
Yield: About (9) 10-inch crepes.
- 1 cup sourdough starter
- 3 eggs
- 3 tablespoons butter
- 3 pinches of salt
- milk to thin (1/4 cup, more or less)
Choose a skillet. (Erin uses cast iron.) Turn the burner to medium heat.
(You may want to wait with turning on your burner. You don’t want your skillet to get too hot and start to smoke before you add your batter.)
In a medium size bowl, whisk 3 eggs, 3 tablespoons melted butter, and 3 pinches of salt until combined. Add to this mixture 1 cup of sourdough starter. Stir well.
Add milk until you get a thin batter. Grease the skillet lightly.
Pour 1/4 cup or more of crepe batter into the center of your skillet. Quickly pick up the skillet and roll the batter outward (aiming for a circle shape if that is important to you). Put the skillet back on burner and cook until edges are a bit dry and small bubbles dot the surface of the crepe. It may take less than a minute to cook each side of the crepe. Cook times depend on the skillet type, burner heat, and crepe thickness. If you try to flip your crepe and it does not seem ready, let it cook a few moments longer. Flip. The second side will take less time to cook than the first.
Place your crepe on a plate. Make your second crepe. Continue stacking finished crepes until you are ready to serve. Stacking keeps the crepes soft and warm. (Not so important if you’re using them for chips, but good for other purposes.)
Now For The
Tortilla Crepe Chips
- finished crepes
- coconut oil, tallow or lard
- coarse salt or other toppings (cinnamon-sugar, herbed seasoning salt)
By the way, don’t be afraid of saturated fat! Be sure to keep the little ones out of the kitchen when frying!
Put the fat/oil in the deep skillet to melt to about 1-inch deep. I’ve been using coconut oil lately*. Allow to melt over medium heat. Watch the heat. When you begin to see waves in the oil, you know it is getting hot. Do not allow it to smoke. Adjust the heat as needed to keep the oil hot, but not smoking. Use a grease screen over the skillet if you have one, to prevent being hot oil splatters.
Cut the crepes (however many you are using) into 8 pie-shaped wedges. Or cut rectangles if you like, which is fun, too.
Test the hot fat for readiness by dipping a wedge in it to see if it sizzles well. If the fat doesn’t react so much, it isn’t hot enough.
When the fat is ready, immerse small batches of wedges into it. Don’t crowd the pan.
Fry until you achieve the desired brownness and crispness. With thin crepes, the frying goes very quickly. Use a slotted stainless steel spoon to transfer them a waiting bowl lined with paper towels. Add salt or adding other toppings immediately. The chips will continue to cook outside of the skillet, so adjust the cooking time if they end up too browned or not browned enough.
Adjust the temperature of the burner as needed to keep the fat hot but not smoking. Frying small batches will help the fat retain its heat, ensuring better chips and better efficiency. Enjoy!
*Unrefined coconut oil is expensive, yes. But as long as you don’t let it smoke, and as long as you strain out the solids, the oil can be reused many times over.
This post may contain affiliate links. We only recommend products and services we wholeheartedly endorse. Thank you for supporting Traditional Cooking School by GNOWFGLINS with your purchases. Our family thanks you!