So far I have not had a lot of luck making good tortilla chips from fresh corn tortillas.  Does anyone know how to do this?

I would rather carry a pkg of tortillas than to carry a bag of chips.  The tortillas travel better and take less room and less "baby sitting" to keep dry and whole than chips require.  So yeah, it is a serious question. IC

I don't know if this is a solution or not, but I'm going to take one of these ( (You need to Login or Register to view media files and links)) along on my upcoming trip to do some cooking over the fire.  While steaks and "fry bread" are on the menu, I suspect if it works for the bread-type items, you could "bake" tortillas to create chips.

The Grill Mat I'm taking is a light weight, flexible, teflon coated material that is intended for use on a BBQ grill and withstands temperatures up to 500 degrees.  It is (of course) non-stick.  The individual sheets are light weight and can be cut-to-it.  I'm taking one sheet and cutting it in half to fit the particular grill I'm taking.  While I'm mostly going to use 1 sheet at a time, I'm guessing that if you put a thin cooking item between layers and lightly weigh it down, you could bake something like a tortilla.

You mentioned corn tortillas, but I'm guessing you might have a bit better luck using flour tortillas since they seem (to me) to have a bit more oil content.  In any case, I've toasted flour tortillas over a range top at home and they brown nicely over a gas flame. 

If you a not in a hurry, I'll post feedback on how useful the mat is for open fire cooking.  I'll be trying out some bread and pan cakes batter (which is listed as a possible selection in the linked ad).  I also notice that veggies can be grilled with the mat without smaller pieces falling through the grill slats.

One caution, however. Like teflon coated pans, the teflon mat will scratch when using metal utensils, but since I mostly use non-metal, heat-resistant utensils, I think I'll be OK.  I'm not looking for something else to scrub clean anyway!  While I did buy the black version (assuming better heat distribution), If I were doing it again, I might go for the tan version so I could more easily detect which side was facing the fire and might have soot on it.

dd

I like to take powdered Hummus and want to pair it with corn, not flour, to improve the nutritional value.  But am sure the flour would work as well and maybe crisp up faster than corn.  If you like hummus the natural food stores usually carry the bulk powdered and certainly the boxed kind.  Just mix with water, small amount of garlic, some olive oil and dash of lemon juice to taste.

intrepid_camper wrote on May 23^rd, 2017 at 10:39am:

I can usually find the Casbah brand (boxed) Hummus and have taken it on trips for about a decade.  I've tended to go with Pita chips or bread.
Garlic/lemon juice is good, but my favorite is roasted red peppers (with olive oil of course).

As for Fritoes, I'm saving those to have with chili!

dd