You will need:
- a package of corn tortillas
- canola oil (I imagine you could use another kind but this is what I use)
- a large, deep, heavy bottomed pan -- here I am using a "wok"-style one and it works great! [Note: for safety's sake make sure your pan is completely dry before using!!]
- a cookie sheet, covered with two layers of paper towels
- kitchen tongs
|Grab your package of tortillas.|
|Take 1/2 of the package and cut the pile into sixths.|
|Then add another batch to the pan.|
Go ahead and cut up the remaining 1/2 of the tortilla package while these are cooking.
|In the end you'll have a lovely pile of freshly made, warm & crispy tortilla chips! Yum!!|
TIP: Many grocery stores sell large packages of 100 count white corn tortillas. Separate this large bag into freezer bags of 15-20 tortillas each and put into the freezer -- they defrost just fine in the fridge for when you need 'em, and you save money and time by buying in bulk.
ANOTHER TIP: You an re-use the oil for another time -- let it cool COMPLETELY and pour carefully into a mason jar for storage. You can strain out the pieces if you want to but I usually don't bother with this step, I just don't pour the last bits out of the pan into the jar. I store my tortilla-chip oil in a back corner of my fridge. It can be re-used more than once.
|Best served with homemade salsa!|