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Tortilla Air Chips & Chipotle Salsa

Sorghum tortillas cut then fried in pure olive oil for crispy, airy chips perfect for dunking in traditional delectinized tomato chipotle salsa. Make this now!

Lectin Free Gourmet Tortilla Air Chips & Chipotle Salsa

Chips and salsa! How you've missed them! But you don't have to be deprived of this all-American snack any longer. I've come up with a way to make the crispiest, lightest lectin free chip this side of the border.

And these tortilla chips really are very simple to whip up. Just five ingredients in the chips and a food processor is all you really need. If you have a tortilla press great, but it's not necessary. You can also use a cast iron skillet or Dutch oven to press the dough balls flat.

And let's talk about salsa. It's a common misconception that we lectin free folk can't have tomatoes. In fact, we can have them, and we do. For raw tomatoes, just remove the peels and seeds and you're good to go. For cooked tomatoes, pressure cook them whole and then run them through a strainer. Or just buy Pomi Strained Tomatoes if you don't want to do the work. You can get a case of 12 on Amazon for a deeply-discounted price.

Now let's get to making this delicious chips and salsa snack!


The Recipe

LFG Sorghum Chips & Salsa

1/2 C Tapioca Starch

1/4 C Sorghum Flour

1/4 C Nutiva Superfood Shortening (red palm fruit)

1/2 t Iodized Salt

1/3 - 1/2 C Ice Water

LFG Tomato Chipotle Salsa

4 Roma Tomatoes (peeled, seeded and diced)

1 C Pomi Strained Tomatoes

1 Fresh Garlic Clove (minced)

1 Lime (juiced)

1/4 C Red Onion (diced)

1/4 C Fresh Cilantro (chopped)

10 dashes Tabasco Chipotle

1/4 t Iodized Salt

Fresh Chives and Parsley Garnish


Step 2: Make the Salsa

In a medium bowl, mix up all the salsa ingredients. Cover and set in the fridge to let the flavors intensify.

Step 2: Make the Tortillas

In a food processor, add flours, salt, and shortening. Pulse five times until you get pea size crumbs. With processor on, slowly stream in the ice water. You may use between 1/3 cup and 1/2 cup depending how you measure flour. Stop adding water when a dough ball forms. Touch the dough. If it's wet and sticky you're done. If it feels dry, add a little more ice water until the dough ball softens. You want a sticky wet dough that is formable. Next, scoop the wet dough out onto a cutting board. Divide the dough into 8 equal pieces. Then roll each piece into a ball.

Step 3: Pan Set the Tortillas

Preheat a deep fryer filled with pure olive oil to 350 degrees F. If you don't have a deep fryer you could try an air fryer or fill a deep saucepan half full with oil. But I find deep frying is best to get lots of olive oil into your food and your body. We are frying well below the smoke point so no worries.

Cut a parchment sheet into 6"x6" squares. Heat a non-stick frying pan on medium high. Place a dough ball onto a parchment square. Place a piece of plastic wrap on top. Be sure the plastic wrap is at least 6"x6" square. Flatten the dough with a tortilla press or set a heavy Dutch oven or cast iron skillet directly over the center of the plastic covered dough ball. Press lightly. You want the tortilla to be about 1/8 inch thick. Peel the plastic sheet off. Pick up the tortilla with the parchment paper and flip, tortilla side down, onto the hot frying pan. After about 10 seconds you can peel off the parchment easily. Flip the tortilla immediately and fry for another 10 seconds until barely set. You don't want to cook the tortilla at this point. Remove from heat and set aside. Repeat until all tortillas are still raw but set.

Step 4: Fry the Tortilla Chips

Take each pan set tortilla and cut into six triangles. I do this by cutting in half then cutting each half into three triangles. Drop as many triangles as will fit comfortably in a single layer in your deep fryer. I can do 12 triangles at a time. Fry them until they puff up with pillowy air pockets and begin turning slightly golden brown. Drain them on to a paper towel. Repeat until all chips are fried. The chips are plenty salty on their own, but I like to sprinkle with a little course kosher salt.

Serve chips warm with fresh tomato chipotle salsa.

Pair with a shot of barrel aged tequila anejo on the rocks.

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