Quick Recipes and Easy

Easy to Make Corn Tortilla Chips

There is nothing better than filling up on corn tortilla chips and an incredible salsa. But how about filling up on really fantastic corn tortilla chips that you make yourself? You won’t believe how much better they taste than the ones you buy, packaged in plastic bags, in your local store.

Fresh. Crunchy. And the flavor! You can’t eat just one. Plus, you’ll delight in making these wonderfully flavored tortilla chips yourself.

Forget that they are fried. Believe it or not, they amount of time they stay in the fryer is less fattening than if you were to fry up some eggs in butter!

What you’ll need:
- 24 white, blue or yellow corn tortillas
- 2 quarts of sunflower or safflower oil
- sea salt to taste
- electric fryer or deep fryer

First thing to do is to stack your tortillas into a few piles (6 each will do it). With a excellent, sharp knife, cut each stack into 8 equal wedges. For larger chips, cut into 6 equal wedges. Spread out your newly cut tortilla wedges on some paper towels.

Pour oil into your electric fryer, deep fryer or a deep, heavy pot. Make sure you pour the oil to a depth of 4 to 5 inches. The oil should also not come up more than halfway up the side of your frying container.

When the temperature registers between 375 and 400 degrees F on a deep stout thermometer, start adding your tortilla wedges – one handful at a time. Fry for 1 minute. Stir a couple of times.

Don’t do what I did the first time, and crowd your corn tortilla chips. They get too soggy that way. Give them a small breathing room. Fry your chips just until they look crisp, but not brown.

With a slotted spoon, transfer your chips to paper towels and season with salt. For a variation, sprinkle with your favorite seasoned salt like Spike or Dash.

Continue frying the chips until you have used up all of your tortilla wedges. Make sure you check the temperature each time before you place a new batch in. If the temperature isn’t hot enough, you’ll never have nice crispy, fresh tasting tortilla chips.

It’s fantastic if you can serve them warm, but if not, they will last for a day or two.

I’ve found a nice way to present your homemade chips is to make them with different kinds of corn tortillas (yellow, blue, etc.) Everyone that eats them will appreciate the time and effort (which isn’t much, but your guests don’t have to know that!) you place into them and will delight in the taste even more. Have Fun!

Vital: Please feel free to republish this article on your website or in your newsletter. But, you are not allowed to modify any part of its content and all links should be kept active.

For more fantastic info on Homemade chips and other types of appetizers and appetizer meals, visit simple-appetizer-recipes.com.

Sara Gray is an avid lover of appetizers and has made a fantastic website called simple-appetizer-recipes.com Simple Appetizer Recipes where you can find tasty thoughts for all kinds of hot and cold appetizers, raclette grilling, tapas small plates, snacks, chips and dip thoughts, and appetizer soups.



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