September 24
Chili and Chips
We've really been wanting to do some crockpot cooking.
The other mommies in Robin's mommies group were talking about crockpot
cooking last week, and we're easily influenced. The chili was very similar
to that from July,
except that we didn't add the beer in that recipe (and we cooked it in our
crockpot!). The chips on the side are a staple in our
mexican meals. They're easy to prepare, low-fat, and tasty!
Menu
- Crockpot Chili
- Baked Tortilla Chips [View Recipe]
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Ingredients
- 5 8-inch tortillas
- 1 tablespoon oil
- chile powder
- cumin
- salt
Instructions
We begin by pre-heating the oven to 400 degrees. We spread the tortillas out on our clean counter and brush them (using our pastry brush) on one side with the canola oil. We sprinkle some chile powder and cumin onto each one, using our brush to get a nice coating. We cut each tortilla in half with scissors and then each half into 4 wedges. We place the chips on 2 ungreased cookie sheets, sprinkle with salt, and bake in the oven for about 10 minutes. We want the bottoms golden and the chips starting to get crispy.
We remove the chips to 2 large dinner plates to cool. As they cool, they will get crispier. Any chips we do not eat with our dinner we store in a resealable plastic bag.