I must state a disclaimer before posting the suggestion here written. The suggestion is not originally mine, and I cannot remember the source.
The idea is to use the tortilla chip crumbs as a thickener for chili and stews, and any other savory dish that needs thickening.
I had 2 sources of chips for which I had lots of crumbs. I ground them in an electric coffee grinder that is solely for making bread crumbs and grinding dried herbs.
I discovered that the fine ground crumbs were sticking to the grinder during the process which required about 5 repeats for the amount of crumbs available. The crumbs have stored in a glass jar.
The sticky characteristic made me get the empty bags in which the chips came to read the ingredient list. The cause of the sticking of fine crumbs is that both bags had oil as an ingredients. Uh oh!!
I once made bread crumbs from a home-baked loaf the dough of which contained olive oil. Again stored in a glass jar, but over time mold developed due the oil.
This current experiment with the chips is being tested for mold-free crumbs by refrigerating the glass jar containing the crumbs.
Has anyone ever tried this process?
Updated 1 month ago | 27
Updated 7 months ago | 15
Updated 4 months ago | 12
Updated 5 months ago | 9
Updated 15 hours ago | 6