Homemade Tortilla Chips
Celebrate the flavors of Mexico with these crispy, golden-brown corn tortilla chips. Perfectly fried to crunchy perfection, these chips are a delicious snack or accompaniment to your favorite salsa or guacamole. With just a few simple steps, you can create a batch of irresistible homemade tortilla chips that will have everyone reaching for more.
— Constant Cookbook
Ingredients
- 24 corn tortillas
- 4 quarts vegetable oil, such as corn, canola, peanut or
- grapeseed
- Salt, to taste
Instructions
- Cut each tortilla into 6 pie-wedge-shaped pieces.
- In a large pot over medium-high heat, heat the oil to 350°F on a deep-frying thermometer. Make sure that the tortilla wedges are separated completely, then drop them into the oil about 12 at a time. Stir a bit and cook until the chips are brown and crispy, about 1 minute. Using a slotted spoon, transfer the chips to a paper bag or paper towels to drain. Season well with salt. Serves 10.
- Recipe by Traci Des Jardins, Chef/Owner, Jardinière and Mijita, San Francisco.
Comments
No comments found.