Homemade Tortilla 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.
2 to 3 quarts peanut or canola oil
One 10-pack 6-inch corn tortillas
Pour the oil into a 6-quart pot to a depth of at least 2 inches and set over medium-high heat. While the oil heats, stack the tortillas and, cutting through the entire stack, cut the tortillas into six wedges each. When the oil is shimmering hot but not smoking, drop in a piece of tortilla. If the oil is hot enough, the tortilla will float to the surface and brown in about 1 minute. If it’s not hot enough, it will sink.
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.
nutrition information (per serving):
Photo: Scott Phillips
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!)
I 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.