When reading through the “Shrimp Seviche with Chili-Cumin Tortilla Chips” recipe in The Kinfolk Table cookbook, the one thing I was definitely sure of was that the chili-cumin tortilla chips were not gluten-free. I have been gluten-free for five years now (I was gluten-free before gluten-free was cool). Since no one else in my family is gluten-free, I decided to make two versions of the tortilla chips; one using flour tortillas and one using corn tortillas. I was a bit apprehensive as to how the corn chips would turn out.
To my surprise, both versions of the tortilla chips turned out to be very tasty. The part I was not expecting was that the shrimp dish was a cold dish and not a hot one. Apparently I missed that on my first pass through the recipe. It wasn’t what we expected, but coupled with the delicious homemade tortilla chips, the meal was fantastic.
Gluten-Free Chili-Cumin Tortilla Chip Recipe
3-4 small corn tortillas
2 Tbsp. lime juice
1 tsp. chili powder
1/2 tsp. ground cumin
Salt to taste
Preheat oven to 400 degrees.
Brush one side of the corn tortillas with lime juice then cut them into triangles or to whatever size you desire. Arrange the triangles onto a single layer on a baking sheet.
Stir the remaining ingredients in a small bowl and sprinkle over the tortillas.
Bake for about 10 minutes or until the chips are crisp and lightly browned. Remove and lightly sprinkle with salt. Set aside and serve with the chilled shrimp seviche.
*For the shrimp seviche recipe, see page xix in the introduction of The Kinfolk Table cookbook.