7/12/10

Chips & Salsa a no go.

It was a couple years back, but I recall Mini Preefer requesting (tortilla) chips and salsa, which would have been quite a lovely treat to have at the restaurant. Heck, we could even do our own cheese sauces, guacamole, and hundreds of other lovely garnishes (cilantro, black beans, olives, chopped onions, scallions, coconut creme fraiche [which is like a sour cream], diced tomato), hot sauce, and all kinds of things that would make it a pretty smashing dish. Unfortunately, I hit a snag.

Tortilla chips are fried.

D'oh!

A long time back, Boss Man made the committment to ensure that the food at the restaurant be healthy, and low carbon, which meant automatically that deep fried was not the way to go. Not only is it unhealthy overall, it's also fairly high carbon. The oil needs to come up to a fairly high temperature for it to be effective, and you tend to use a fair bit of the stuff.

So I tried the baked tortilla chips stuff. Gag. That did not go over well. It tasted like cardboard, and cost a fortune. No thanks! Is there anything out there that's close enough to corn tortilla chips, but doesn't taste like paper?
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