Homemade Tortilla Chips
January 29, 2012 |
After trying these chips, you will never want to buy the bagged tortilla chips from the grocery store ever again. They are very easy to make, extremely inexpensive and always a popular munchie item at gatherings. They also stay crunchy for quite a while, so it is possible to make them in the morning to consume in the evening.
1 Bag of Taco-Sized, White Corn Tortillas
Kosher Salt, for seasoning
You can make these in a deep skillet, deep fryer, dutch oven, etc. as long as the oil can be at least one inch deep, and you will need a thermometer to monitor the temperature. Heat the oil to 350°F. Meanwhile, quarter the tortillas (when you cut them, it is much faster if you cut a pile of 10 or so at a time).
When your oil reaches 350°, start dropping in the tortilla quarters in one at a time until you have one layer floating across the surface of the oil. After 30 seconds or so, you will want to flip them over. As they begin to turn a slight golden color, it is time to take them out of the oil. When taking them out, place them on a plate lined with paper towel and immediately sprinkle with some kosher salt. Let them cool slightly as you get the next batch going in the oil. After you have put in the next batch, put the cooling batch in your serving bowl. You will repeat these steps many, many times until all of the tortilla quarters have been fried.
Time estimate: I have found this whole process takes just over an hour, so be sure to allow plenty of time to create these wonderful chips. They are definitely worth the time and effort!
Try these chips with my Helplessly Addicting Guacamole recipe!