Once I've eaten all the biggish chips with salsa, there are a bunch of small-to-crumb sized corn chips left. I always think I'll eat them plain later, but I happen to want more salsa now...and they sit until they get stale. But they're so delicious (so full of fat and salt!), it seems to me I ought to be able to incorporate them into a dish. But what?
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They're generally good for adding some crunch, too, not just the flavor. A few things that come to mind:
In general, anywhere you would use breadcrumbs, tortilla chip crumbles might find a place. If you're afraid they're too salty, you could always put dump them in a sieve and shake some of the really small bits out, leaving the more sizable bits of chip. |
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Throw them in the frying pan with an egg. You'll get a crispy crunchy egg tortilla matrix. |
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I sometimes add the crumbs (or more, if there's not enough) to chili (chili con carne) as a thickener. |
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I think Angelina Jolie (of Tomb Raider fame) uses these crumbs for crumb crust. Not sure about that factoid, but hey. You can actually use these crumbs that way. |
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Fun fact: You know how there is always an exact weight on your bag on corn chips, even though corn chips are irregularly sized? You ever wonder how they come to that exact weight, because, legally, if the weight were off they could be sued (for false advertising)? The answer is salt. They add salt to make up the different in weight. Now what would you like to do with the stuff at the bottom of the bag? |
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