After you try this one time, you’ll want to make homemade tortilla chips again. These chips have a texture and taste that’s not in the regular mass-market bags of tortilla chips. Also you can customize the chip seasoning with salt, anything else you wish to add. These are definitely worth the effort. Another clever idea is to make your own tortilla chips cutting them to an extra-large size for your own special plate of nachos.
You can make these chips from fresh corn tortillas.
Ingredients
- 12 fresh corn tortillas (the best ones you can find)
- oil for frying
- kosher salt to taste
Instructions
- Arrange the tortillas in a stack and cut into 4 equal wedges. Pour about half an inch of oil in a large frying pan over medium-high heat to 350°F on a deep-fat frying thermometer.
- Test the oil by dropping a piece of the tortilla into it. If the tortilla sizzles and floats, the oil is ready. If it sinks, the oil is not hot enough.
- Fry just a few at a time, because if you overfill the skillet some chips end up soggy. Turn occasionally, until crisp and lightly browned (about 1 minute or less).
- Drain on paper towels; sprinkle lightly with a coarse, kosher salt when still hot. Store in an airtight container.
- Makes 48 chips.
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