I am so excited to announce that I finally went out and bought myself a big girl camera, no more grainy cell phone pictures for this wannabe food blogger! I have discovered that so much of having a successful food blog is having good quality pictures. You’ll have to bear with me as I figure out how to use this baby, also as I figure out where to set up a good “photography station” in my tiny little studio apartment. Since the best light is natural light, I might have a hard time as the only window in my apartment is right next to my bed. I am not about to spill soup all over my pillows trying to snap some shots for the blog.
Last week I made a trip to see my favorite vendor of imported treats — the Avocado Lady. Since you’re already well aware of my obsession, I’ll spare you another introduction, but I will tell you that if you plan on buying corn tortillas from her wonderful little shop, plan on buying about 75 of them. What to do when you have 75 tortillas in the fridge and you can only eat tostadas for so many meals in a row? Make tortilla chips of course!
I am kind of terrified of deep frying things in molten hot oil, also I don’t have tongs or a slotted spoon, so I baked these babies up in my toaster oven. It was so worth the hour it took me to bake them ten at a time for five minutes a batch. They turned out extra crispy and salty, just how a corn tortilla chip should be.
I needed a dip of some sort to go with these chips, and I recently found a delicious looking bean dip recipe that I have been dying to try from one of my new favorite blogs ladyandpups.com. She very accurately calls it “kick-ass” dip, and serves it with some amazing looking homemade roti. I am sucker for chips and dip so I changed it up a little bit and served it up with these tortilla chips.
For the Chips:
- Corn tortillas
- sunflower or canola oil
- sea salt or kosher salt
For the Dip:
- 1 small yellow onion
- 4 cloves of garlic
- 3 T tomato paste
- 2 t yellow curry powder
- 1 t cumin
- 1 t salt
- 1/2 t pepper
- 1 can cannellini beans
- 1/4 cup Greek yogurt
- 1 t cornstarch
- olive oil
- 1 t cayenne pepper
- 1 t cumin
For the Chips:
- Stack tortillas 3 0r 4 at a time and cut into quarters.
- In a small bowl, put the amount you are baking per batch (for me it was 10 as I baked in a toaster oven) and pour a few teaspoons of oil into the bowl. Shake or stir until the chips are coated. Place flat on baking sheet and sprinkle with sea salt.
- In an oven preheated to 180C (350F), bake the chips for about 5-6 minutes until they begin to turn a golden brown.
- Let the chips rest on the pan for a minute and then transfer to a paper towel to soak up excess oil.
- When they have cooled, transfer to serving bowl or airtight bag/tupperware.
For the Curry Bean Dip:
- Peel and slice the garlic and onions
- In a large pan, heat a few tablespoons of olive oil over a med-low flame, cook garlic and onions for 3-4 minutes
- Add curry powder, cumin, salt, pepper, and tomato paste and continue cooking until onions are very done, about 10 minutes
- Rinse and drain the can of beans, add to pan and mix together well.
- Transfer mixture to a blender and add greek yogurt and cornstarch (to thicken), pulse until smooth.
- Taste and adjust for seasoning (I added a few more pinches of salt)
- In a smaller pan, heat 1-2 T of olive oil over a med-low flame. Add cayenne pepper and cumin, let sizzle for 15-20 seconds.
- Transfer the dip to serving bowl and swirl in the spiced oil.
- Serve with your homemade corn tortilla chips and Pig Out.
This dip was a perfect compliment to the homemade chips, but obviously they would go great with anything. Next up I’ll have to make a little guacamole to finish off the bag!
Can’t wait to take some more pics with the new camera and get some new recipes and good summer restaurants up on the blog!