I love when you go to a restaurant and are given fancy chips to snack on…chips that are bold and flavors you can’t find in the store. But there is one flavor combo that I never see in the form of a chip and that’s an Indian blend. I thought it would be great to create a new flavor that included curry. First, the idea of curry and coconut sounded wonderful, but was that too different? It probably would’ve worked, but I was too scared to try. I may revisit it later in the future though.
Then I thought, how about something slightly spicy and with a few more spices? As I rustled through my overly-crowded pantry of spices, turmeric struck my fancy. Blended together with curry, cayenne and salt, the aroma of the spices made my mouth salivate. I knew these chips were going to be wonderful.
As baked triangles emerged from the oven, the golden brown of the crispy chip and the yellow of the turmeric and curry were wonderfully pleasing to the eye. I took a bite and the chip was everything I hoped for – interesting and spicy with a flavor so different, you couldn’t help but eat more. I will definitely be making these again.
- 4 medium flour tortillas
- 1 tsp vegetable oil
- 1/4 tsp ground turmeric
- 1/4 tsp cayenne powder
- 1/4 tsp curry powder
- 1/4 tsp salt
- Preheat the oven to 350 degrees F and line a baking sheet with foil (this is really for easy clean up).
- Using a marinade or pastry brush, coat the tortillas lightly with vegetable oil. Stack the tortillas and cut into 8 wedges (total of 32 wedges) and place in a single layer on the prepared baking sheet.
- Combine the turmeric, cayenne, curry and salt in a bowl and sprinkle the spices evenly over the tortillas.
- Bake for 8-10 minutes, until crisp and golden brown. Serve warm or store in an airtight container after completely cooled to be enjoyed later.