Homemade Tortilla Chips
Photo: BrokenSphere, CC BY-SA 3.0
Homemade tortilla chips need just a stack of corn tortillas, a pot of oil and a few minutes at the stove. Cutting each pile into eighths gives small, even wedges that fry at the same pace, and holding the oil at 360°F (180°C) keeps them crisp rather than greasy. Salted while still hot, they cling to the seasoning and beat anything from a bag, especially alongside a bowl of salsa.
Instructions
Pour vegetable oil into a pot to a depth of 2 inches. Clip a frying thermometer to the side so the tip sits in the oil without touching the bottom, then heat the oil to 360°F (180°C).
While the oil heats, stack the tortillas and slice the pile in half through the centre. Put the two halves together and cut across the centre to make quarters, then stack the quarters and cut through again to make eighths.
Gently drop the tortilla pieces into the hot oil, a handful at a time. Once the first burst of vapour has boiled off, stir gently with a slotted spoon so the pieces fry evenly.
When the chips are golden brown, after about 2 minutes, lift them out with a spider or slotted spoon. Drain them on paper towels and season lightly with salt or seasoned salt while they are still hot.
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