Raw Tortilla Chips - Texture and Crunch of the Real Thing?

[Rawspberry]

I had made a variation of Sarma's Corn Tortilla chips last week and while they were good, they never got to the point of being really hard and crispy with that crunch that tortilla chips have. I dried them thin and kept drying them when I turned them over for at least another 24 hours. Way longer then the recipe indicated for it. I dried them until they got as dry as they could get. They were very crumbly and did have a slight crispiness, but nothing like a real tortilla chip. My husband also said it didn't taste like a tortilla chip but more like a burrito (I guess the flavorings). The texture was more like really stale tortilla chips when they lose their freshness and crispy crunch and snap. They were just ok.

Is this how they turn out for you or did I do something wrong? I hope that I just did something wrong because it would be great to have raw chips.

[Rawkinlocs]

There is definitely a difference between the texture of a oil-fried (or even baked) chip and a dehydrated one. I've had some really good ones...but no, they are not the exact same as the store-bought, fried ones. So, you may have to just release that old texture from your mind and just accept this as a new type of snack...something different.

If yours were moreso a "dense" crunch and not a lighter, crispier crunch, it also may depend on what ingredients you put in them. I've had some that were kinda close in texture to say, Sunchips, but still not TOTALLY spot-on.

But I still like the raw ones and sometimes adding the various dips and/or toppings (raw nacho cheeze, salsa, the refried "beans" recipe, etc.) helps them out tremendously!