Vegetable (or other oil)
Flour (or corn) tortillas..we used the medium sized tortillas
Salt
*or you can make cinnamon and sugar chips by adding a cinnamon and sugar mixture
Cut each flour tortilla into 8 wedges with a pizza cutter. (you can sometimes double layer tortillas and cut through both of them at once). Spread the wedges on a single layer on paper towels and let dry for 10 minutes. This is the secret to nice, light, flaky chips.
Pour the oil into your electric fryer or deep fat fryer to a depth of 4- 5 inches. You can also use a heavy pot if you don't have either type of fryer. Make sure you the oil only goes up to about halfway on the sides of your container.
Heat the oil to 375 - 400 degrees F. Once the temperature is in that range, add a handful of tortilla wedges. Fry in small batches. I turn them once using a slotted spoon. Remove the chips with the slotted spoon when they start to look crispy. (Watch them very close so they don't burn). Put them on a paper towel to drain and season with salt or cinnamon and sugar mixture.
If you are making lots of chips say for a party you'll want to transfer the chips to a baking sheet and keep them warm in the oven until you are ready to get that party started.
Serve with fresh salsa
Flour (or corn) tortillas..we used the medium sized tortillas
Salt
*or you can make cinnamon and sugar chips by adding a cinnamon and sugar mixture
Cut each flour tortilla into 8 wedges with a pizza cutter. (you can sometimes double layer tortillas and cut through both of them at once). Spread the wedges on a single layer on paper towels and let dry for 10 minutes. This is the secret to nice, light, flaky chips.
Pour the oil into your electric fryer or deep fat fryer to a depth of 4- 5 inches. You can also use a heavy pot if you don't have either type of fryer. Make sure you the oil only goes up to about halfway on the sides of your container.
Heat the oil to 375 - 400 degrees F. Once the temperature is in that range, add a handful of tortilla wedges. Fry in small batches. I turn them once using a slotted spoon. Remove the chips with the slotted spoon when they start to look crispy. (Watch them very close so they don't burn). Put them on a paper towel to drain and season with salt or cinnamon and sugar mixture.
If you are making lots of chips say for a party you'll want to transfer the chips to a baking sheet and keep them warm in the oven until you are ready to get that party started.
Serve with fresh salsa
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