Yield: Yields 60 chips.
Nothing beats warm, salty, homemade tortilla chips when you’re serving guacamole or other dips, and they couldn’t be easier to make. In fact, they’re so good, you might want to make a double batch while the oil is hot.
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Fry as many chips as you can at a time without overcrowding the pot (it may be just a handful), turning halfway through, until they’re lightly colored, about 1 minute. With a slotted spoon, transfer the chips to a large paper-towel-lined plate. Repeat.
Put the warm chips in a clean paper bag, add 1/4 tsp. salt, close the bag, and gently shake to season them. Season with more salt to taste.
yeah, store bought tortillas is not exactly a recipe. I was hoping for a from-scratch recipe for corn tortillas! Let's have one, please!Yowza - what service! here's a link to the homemade variety of tortillas (duh, of course they have them!)http://www.finecooking.com/recipes/handmade-mexican-corn-tortillas.aspxI have been told they are untested with the chips so I'll let y'all know when I make them this weekend for the big game!
I was hoping for a bit more than cut up some tortillas and fry.
If you want a healthier version, cut the corn tortillas into strips and toast them or bake them in the toaster oven. No oil is needed with this method.
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