Let’s make a deal.
If you come over and take down my Christmas decorations, I’ll pay you in tortilla chips.
I think it’s a fair bargain.
All season I was like OH NO I’M TAKING DOWN MY CHRISTMAS STUFF IMMEDIATELY! and I’m so organized and the minute the holidays are over my tree is coming down and I’ll be all set for the new year and no tree is going to disturb my goals for the new year and.. and… and… no. Big no. The tree is still up. Any thoughts of taking it down are ruled out by extreme laziness on my part because I just don’t want to do the work. I want to do OTHER work. Just not that work.
It’s like unpacking a suitcase. I wait until it’s out of control before tackling it. Or unloading the dishwasher. I wait until it must be done, like when the sink is overflowing. (or until my husband does it first.)
It’s that thing that you know will make everything better and the hour or two will be very well spent and make you feel extremely put together but you just don’t do it. In a way, it’s sort of like eating a bowl of cereal for dinner when you know it’s not gonna do any good. I mean, cereal for dinner might taste good, but I feel satisfied for approximately 34 seconds and then decide on some cheese and crackers and then a glass of wine may as well be included since it’s practically cheese and cracker mandatory and then you just end up with half your arm stuck down the cereal box again. Now that I’m comparing my Christmas tree to a cereal box and complaining about it all on a public forum to my invisible internet friends I’m going to shut up because sense I am not making.
But I’ll still pay you in chips?
Man. These chips. They might end up with monetary value. You should really take the deal.
In a normal post, I’d maybe talk about the hummus. But this is not normal and I am anything far from normal. Well, actually I’m very normal. In the boring sense, you know.
The hummus is delicious – I used a roasted jalapeño and lots of honey and the ice water trick from one of my favorite cookbooks. It’s super creamy and flavorful. But the chips are where it’s at.
A few months ago I discovered this crushed jalapeño pepper and have fallen in love. It’s sort of just like crushed red pepper flakes… but maybe even hotter. Which is NUTS because spicy things are not at the top of my list. My taste buds are babies and can’t deal. When things are too spicy, they are no longer enjoyable for me because I can’t taste the flavor. I just chug eight gallons of water instead.
So while these crushed peppers needs a light hand, I’m all over them. I brushed the tortillas in olive oil and sprinkled on a few other spices, baked them until crispy and went to town. When flour tortillas get crispy, all of their flakey layers get crispy and… gah. They are crunchy and flakey but also sort of melt in your mouth. We not only ate the chips with the hummus, but later that night we ate them with this soup (perfect!) and then I ate a few with some sliced smoked cheddar.
I now have two choices. Never eat another snack again or make olive oil chips every single day of my life.
olive oil spiced chips
10 (4-inch) flour tortillas, cut into quarters
3 tablespoons olive oil
1/2 teaspoon dried jalapeño pepper (I get mine at penzey's)
1/2 teaspoon smoked paprika
1/4 teaspoon garlic powder
1/2 teaspoon salt
1/2 teaspoon pepper
1 jalapeño pepper, roasted & seeds removed
1 1/2 cups chickpeas (if using canned, then make sure to drain and rinse first)
1/4 cup tahini
2 tablespoons honey
1/3 cup olive oil
1/4 teaspoon salt
1/4 teaspoon pepper
3 tablespoons ice water
olive oil spiced chips
Preheat the oven to 375 degrees F. Place the tortilla wedges on a nonstick baking sheet and brush them with the olive oil. In a small bowl, stir together the dried jalapeño, paprika, garlic powder, salt and pepper. Sprinkle it evenly over the tortillas. Bake the chips for 10 to 12 minutes, or until slightly golden and crispy.
Note: I use this method to roast the jalapeño.
Add the chickpeas to the the bowl of your food processor and blend until they are somewhat pureed. Add in the tahini, honey and jalapeño, and blend for another minute or two until combined, scraping down the sides if needed. Stream in the olive oil with the processor running and continue to blend until the hummus is smooth. Add the salt and pepper, blend a bit more, then taste and season additionally if desired. With the processor running, stream in the ice water and blend until smooth once more. Serve with the tortilla chips.