You will need:
- a package of corn tortillas
- canola oil (I imagine you could use another kind but this is what I use)
- salt
- 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
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| Grab your package of tortillas. |
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| Take 1/2 of the package and cut the pile into sixths. |
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| Pour an inch or so of oil into the (dry!!) pan, turn the heat to medium-high. You want the oil to be hot enough so that the chips will cook in about 3-4 minutes. When you think the oil is hot enough, CAREFULLY slide a tortilla piece into the pan to test the temperature. If bubbles start forming immediately around the piece of tortilla, the oil is ready. |
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| When the oil is hot enough, CAREFULLY slide (don't plop or throw, slide!) about 10-12 more tortilla pieces into the oil. Probably don't do more than 15 at a time or they won't cook quickly enough. Let them brown for 1-2 minutes and then carefully turn each one with the tongs. After another 2 minutes or so they should look nicely browned and crispy! |
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| Here's what they look like after being removed from the pan. Take them out carefully one-by-one and gently shake off the extra oil back into the pan. Place on the paper-towel lined cookie sheet. After you've taken all the chips out of the pan immediately shake on salt to taste. |
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| Then add another batch to the pan. Go ahead and cut up the remaining 1/2 of the tortilla package while these are cooking. |
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| 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.
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| Best served with homemade salsa! |
