After a long day on the trail, there’s nothing better than a big Mexican meal—the prefect combo of carbs and protein for recovery, right? But the warm-up for the main event is always a crispy, crunchy bowl of chips served tableside. If you need something to tide you over on the drive from the trailhead toward civilization, try these zesty crisps based on a recipe from Recipe Please: Favorite Recipes from Colorado Restaurants.
Zesty Post-Trail Tortilla Chips
Serves 6
- 1 (or 2) package(s) 6-inch flour tortillas (choose a brand that’s thick and pliable such as Tortillas Mexico)
- Oil for frying
Seasoning:
- 2 tablespoons salt
- ½ tablespoon garlic powder
- ½ tablespoon pure chile powder
- ½ tablespoon onion powder
- ½ tablespoon paprika
- ½ teaspoon cayenne pepper
Combine all the seasoning ingredients. Set aside.
Heat oil over medium-high heat to 350 degrees. While the oil is heating, cut the tortillas into 6- or 8-piece wedges. Fry in batches until light brown. Remove and drain. Immediately sprinkle with seasoned salt (use a light hand, it’s salty.) The chips are best served warm, so they’re perfect to leave in the car on hot, sunny hiking days.
Frying takes lots of oil, so be sure to have enough on hand and don’t wait for too dramatic a color change before removing the chips.
- Lauren Kelly
