Tortilla Chip Crust for Savory Pie (Quiche, Mexican Pie, Etc.)

Great use for those extra little pieces at the bottom of the bag, or chips that are going slightly stale. It's extremely easy, made with the same method as a graham cracker crust. I find that a blender or food processor works best for getting these crushed finely enough - roughly the same as graham cracker crumbs. If you're using salted chips, be sure to omit or adjust any salt in your recipe.

• Ready In: 10 mins
• Serves: 6-8
• Yields: 1 crust

Ingredients

• 1 1⁄2 cups corn tortilla chips, very finely crushed
• 2  tablespoons butter, melted

Directions

1. In a small bowl, mix crushed chips and melted butter.
2. Pat into the bottom and up the sides of a 9-inch pie plate.
3. If using for quiche or anything with a very wet filling, pre-bake at 375 for 5 minutes and allow to cool before filling.