Tuesday, November 25, 2008

Tortilla Chips

When I have time, I love to make homemade tortilla chips. Most Mexican restaurants don't serve the same chips that most Mexicans make at home. These are fairly easy to make, if you're brave enough to face the hot oil.

corn tortillas
Canola oil (or other cooking oil)

  1. Cut tortilla in half, then cut each half into thirds. It's usually safe to stack 5-7 of these to cut at a time.
  2. When tortillas are cut, pour Canola oil into pan and fry a few tortillas at a time. Add salt just after you put the tortillas in.
  3. Remove tortillas from oil when they turn a golden brown. Be careful because they all seem to turn at the same time and some can get burnt.
  4. Let chips drain well as they cool.

Serve with guacamole or another homemade salsa.

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