Speedy snacks: Homemade tortilla chips your way
The addicting crunch, the savory flavor, the fresh fried-corn aroma wafting through the kitchen – with descriptors like that, you could only be talking about one thing: homemade tortilla chips. When you make your own tortilla chips, there's no need for preservatives, and you can control their saltiness and even their flavor. Toss freshly made chips with a few well-chosen spices, and you can even make your own nacho cheese or ranch flavored chips.
Total Time: 10 minutes | Prep Time: 6 minutes | Serves: 4 to 6
- 1 1/2 quarts vegetable oil
- 16 yellow corn tortillas
- Kosher salt, to taste
- Heat the oil in a Dutch oven or heavy pot on the stove over medium heat until it reaches 350F. Use an oil or candy thermometer to check the oil temperature.
- While the oil heats, make 2 stacks of 8 tortillas each. Cut each stack of tortillas 3 times, making 6 chips per tortilla for a total of 96 chips.
- Add about 1/3 of the tortilla chips to the oil. Fry the chips until they turn light golden brown, about 2 minutes, turning them over in the oil constantly using a mesh spider strainer or large slotted spoon.
- Transfer the fried chips to a mixing bowl lined with paper towels. Let the chips drain for 30 seconds and transfer them to a second (unlined) mixing bowl.
- Toss the chips with kosher salt (or your spice mix of choice) and serve immediately. Store leftover chips in an airtight container lined with a paper towel for up to 3 days.
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A.J. Andrews' work has appeared in Food and Wine, Fricote and "BBC Good Food." He lives in Europe where he bakes with wild yeast, milks goats for cheese and prepares for the Court of Master Sommeliers level II exam. Andrews received formal training at Le Cordon Bleu.