I found this recipe while off a cooking blog bunny trail. Since we've been cutting down on processed foods, we haven't had a lot of chips around the house. I bought a jar of locally made salsa a few weeks ago for the Super Bowl, and forgot to buy chips. When I found this recipe, it sounded like a match.
And...WOW! Super duper easy, and really, really tasty. Not so good for the diet, but it does offer automatic portion control. As the hubs said, "I think we can put corn tortillas on the staple list." I'm looking forward to making the again and playing with the seasonings.
Adapted from How to Cook Everything
- Lard or neutral oil, like grapeseed or corn, for deep-frying. (I used veggie oil, because that's what we had).
- 12 corn tortillas, 6 or 8 inches in diameter
- Put at least 1 inch of oil in a deep pan on the stove and turn the heat to medium-high; bring to 350°F. The broader the vessel, the more of these you can cook at once, but the more oil you will use. (They cook very quickly, so don't worry if your pan is narrow.)
It took about ten minute for my oil to get to 350 degrees.
- Stack the tortillas and cut them, pielike, into 4 to 8 wedges.
I should have taken a picture of my brand spankin' new Wusthof knife that made quick work of these tortillas.
- Fry as many at once as will fit without crowding, turning if necessary. Total cooking time will be about 2 minutes; the chips should not brown but just begin to darken in color.
- Remove with tongs or a slotted spoon and drain on paper towels or paper bags. Sprinkle with salt and serve hot or at room temperature.