Friday, July 4, 2008

Tortilla Chips

I actually prefer these made with brown rice tortilla chips, but the corn tastes good too. This chips are a great thing to make with dips, and so much better that I never want to eat chips from a bag again!


2 cups vegetable or canola oil
10 (6-inch) corn tortillas, each cut into 8 wedges
sea salt for seasoning

Heat oil in a large frying pan or cast iron skillet over medium-high heat until shimmering but not smoking or 350°F on a deep-frying thermometer, about 8 minutes. Meanwhile, line two large plates or baking sheets with paper towels and set aside.

When oil is hot, add a few handfuls of tortilla wedges, being careful not to overcrowd, and fry until golden brown, about 2 minutes per side. Remove chips with a slotted spoon to the paper-towel-lined plates or baking sheets and sprinkle with salt. (Check the oil temperature in between batches and adjust heat accordingly.) Repeat with remaining tortillas and serve.

recipe from:

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