Bollywood Baked Tortillas!

Baked Tandoori, Yogurt & Lime Tortilla Chips

 

A friend of mine posted something online about snack foods... The potato chip kinda things with more additives, artificial flavoring and calories in one bag than anyone should ever be advised to eat. And yet we all do from time to time. Sigh!!!

So this evening, being as I had some tortillas still left over from a couple of days ago, I decided to invent some healthy and super tasty snacks of my own... That would actually be worth eating!

 

 
Baked tortillas are great, you have probably even already made them yourselves... Well... Possibly you have, but actually most probably not! But when you know that they will be super tasty as well as healthy- and totally different to any other chips you can buy anywhere... You might actually be inclined to try some after all!

 

To transform 4 flour tortillas into a big bowlful of deliciously spicy chips, I needed, of course the tortillas, 2 tablespoons of plain yogurt, 1 tablespoon of tandoori powder, 2 limes, a little olive oil and salt. That was all! No artificial flavors or preservatives here... Just simple, good stuff!

 

 
Freakishly good with a gin and tonic but perfect with any other drinks, these are truly great, savory snacks you are going to love... I promise!

Great as they are or cool for dipping... These should be on your list of things to make for your next party... But for sure!

 

Start off by grating the zest of the limes into the yogurt, then squeeze in the juice and add a nice splash of olive oil and stir together thoroughly. Simple stuff.

 

Cover each tortilla with the yogurt/lime juice mix, either using a spoon or a brush. The reason I was inspired to do this was that I needed something that would help the tandoori spice to stick to the tortillas and that tandoori dishes are always marinated in yogurt. That seemed to make sense to me... An invisible, healthy and non-fatty solution has simply got to be a good thing, right?

 

 
Cover each tortilla with the yogurt/lime juice mix, either using a spoon or a brush. The reason I was inspired to do this was that I needed something that would help the tandoori spice to stick to the tortillas and that tandoori dishes are always marinated in yogurt. That seemed to make sense to me... An invisible, healthy and non-fatty solution has simply got to be a good thing, right?

 

I simply stacked them on top of each other as I went along... There's no point in getting too many things coated in yogurt whilst you get them ready and you do want them to be coated from either side, so this is the way to go about it.

Once you have them all coated from all sides, stack them up, cut then in half and then cut the halves into 4-5 triangles, depending on how large you want your chips to be.

 

 
It may be a little messy but it is quick to do and you can soon be washing your by now, bright red hands and the plate whilst the chips bake under the broiler.

 

Pop them onto your oven rack and toast them for 2-3 minutes, then flip them over- this way, you will avoid them sticking to the rack in case they are still too moist from the yogurt. Bake for 3-4 minutes from each side until crispy and golden brown- this will depend on your oven... So keep an eye on them!

 

The result is tangy and spicy and salty and delicious... Kind of like an Indian salt and vinegar flavor! I loved them- they turned out even better than I hoped they would!