Maybe it’s my California heritage, but I think making your own tortilla chips is a perfectly reasonable thing to do. Of course, 99% of the time, I don’t make the effort to fry my own chips, but when I do, the results always make me happy. So if you’re having people over for The Big Game tomorrow and you want to have extra delicious chips for your salsa, gucamole, or ceviche, this recipe is for you!
All you need are corn tortillas, oil (I use canola), salt, and a little lime if you like that kinda thing!
The process is SUPER easy. Start with a stack of tortillas and a large sharp knife. Cut the tortillas in half. Admire the pretty line!Continue cutting the rounds until the stack is divided into eighths. Meanwhile, in a cast iron (or other heavy duty) skillet, heat the oil until hot. If you dip a tortilla into the oil and it doesn’t sizzle (like the picture below), wait a few more minutes. The oil’s got to be hot!!When you add the tortillas, the pieces should float around the top. Allow enough space for the pieces to float freely.Allow to cook for 1-2 minutes then flip each chip over. You’ll know they are ready to flip when you see bubbles appearing on the tortillas.Monitor the chips closely until they are sufficiently crisp.If I’m using the chips for a dip, I’ll pull them out on the lighter side (above). If I want them as a base for a dish for Lindsay’s Chilaquiles (I’ll need to ask to see if I can share her recipe!!! YUM!!), then I’ll make them darker.Place cooked chips on a paper towel and sprinkle with salt and a dash of lime.Serve and enjoy! If you have leftovers, store in a ziploc bag!