Home-made Tortilla Chips is a traditional Mexican recipe for a classic snack made from frying left-over pieces of tortillas. The full recipe is presented here and I hope you enjoy this classic Mexican version of: Home-made Tortilla Chips.
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You'll need oil if you are frying the chips. If you are baking or microwaving, all you need are the tortillas and salt.
No need to buy fancy tortillas at the supermarket. Corn tortillas are best because of their flavour. Buy a standard corn tortilla for the best results. You can use homemade corn tortillas, but keep a close eye on the cooking times, which may be longer or shorter depending on their thickness.
Ingredients:
About 3/4 to 1 cup extra virgin olive oil, peanut oil, rapeseed oil, or vegetable oil (more or less depending on how many chips you are making) corn tortillas (each tortilla will make 6 chips)
coarse sea salt, to taste
Method:
The tortilla chips will fry better if they are a slightly dried out first. Either leave the whole tortillas out overnight, exposed to air so they are stale the next day, or dry them out in an oven or microwave.
To dry them in an oven: lay them out in a single layer on a baking sheet and bake at 170°C for 5 minutes or 200°F for 10 minutes.
Or lay them out in a single layer (working in batches) on a paper towel in a microwave oven and microwave them for 20 to 60 seconds, depending on the power of your microwave is and how many tortillas you are drying.
Note that you don't want them crisp at this point, just as dry as they would be if you left them out overnight.
Pour oil into a medium-sized frying pan over medium-high heat so you have a depth of about 6mm. The oil is hot enough when a small piece of tortilla placed in the oil sizzles (about 180°C). If a small tester piece of tortilla browns too quickly, the oil is too hot. Remove the pan from heat to let the oil cool a little before continuing.
Place a paper towel on a large plate and have several other paper towels ready. Place a handful of tortilla triangles into the hot oil, arranging them in a single layer.
Use metal tongs, a metal slotted spoon, or long wooden chopsticks to distribute the tortilla triangles. Be sure they aren't overlapping and that all sides get coated with oil.
Fry for about 2 minutes until the chips just begin to lightly brown and get firm, and are no longer pliable.
Use the tongs, a slotted spoon, or wooden chopsticks, remove the chips from the oil to the paper-towel-lined plate.
Place another paper towel over the top of the chips to be ready for the next batch.
Continue to cook the chips, working in batches, placing the freshly fried chips over a new layer of paper towel each time, and sprinkling with salt.
When the chips are all fried, pat any excess oil from them with a fresh paper towel, and eat.
These tortilla chips are best eaten when warm and freshly made.
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