Rick Bayless is chef of Frontera Grill and Topolobampo in Chicago, creator of Frontera gourmet foods, cookbook author and host of Mexico - One Plate at a Time.

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RICKMAIL - sign up for our email list From the Kitchen of Chef Rick Bayless

Starters, Snacks & Light Meals

Garlicky Black Pepper Tortilla Chips

Totopos al Ajo con Pimienta Negra

Makes enough chips for 8 to 9 as a snack

Recipe from Season 6 of Mexico - One Plate at a Time

Ingredients

1/2 cup light vegetable oil (grapeseed oil works beautifully here)
6 large garlic cloves, peeled and finely chopped or pressed through a garlic press
1/2 teaspoon fresh black pepper, plus more for sprinkling on the chips
1 9- or 10-ounce bag tortilla chips (preferably the thicker, home-style type from a local tortillería)


Directions

Heat the oven to 325 degrees and position the rack in the middle. In a small saucepan, combine the vegetable oil, garlic and pepper.  Set over medium-low heat and cook until the garlic browns slightly, about 10 minutes.  Remove from the heat.  

Strain the mixture through a fine-mesh strainer into a small bowl.

Place the chips in a large bowl.  Use a brush to “paint” the oil onto the chips.  (Store the leftover oil in a sealed container and use it for salad dressings or on potatoes destined for roasting.)  Spread the chips onto a rimmed baking sheet.  Bake the chips until hot and aromatic, about 10 minutes.  Sprinkle with fresh pepper and scoop into a serving bowl or basket. 
  

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