Easy homemade tortilla chips(Read article summary)
Whether you just need a handful, or want to wow dinner guests with a big bowl of hot fresh chips, you can make your own homemade tortilla chips in minutes.
The Rowdy Chowgirl
The problem with tortilla chips is that they come in a giant bag. A giant bag of greasy, salty goodness. And Iâ€™m just one person, but I will eat the entire bag if given half a chance. Iâ€™ve often wished that tortilla chips came in little snack-sized bags, but if they do, Iâ€™ve yet to find them.
Admittedly, there are worse problems in life. But the good news is that this is a problem with a quick, cheap, and easy solution that Â involves oil and salt. The best kind of problemÂ andÂ solution, really.
I haveÂ mentioned beforeÂ that I worked doing prep in a Mexican restaurant for a few years while I was in college.
I spent mornings back then at my prep table, drinking Mountain Dew while rock music rattled the stereo speakers and cool morning air wafted in the open back door. I cut up a lot of things, including corn tortillas for chips. I would take a thick stack of tortillas, cut through it quickly four times like a pizza, shove the triangular pieces off my table into a giant tub, then grab another stack and repeat this process until the tub was full. This wasnâ€™t precision work, so my mind wandered or I shouted insults back and forth with the guys at the grill while my hands hustled. Throughout the day, the fry cook took handfuls of Â those tortilla triangles and plunged them into the fryer, poked them around a bit with a long set of tongs, then at the perfect moment, turned them out of their basket, all hot and crispy, into another tub.
Even if you donâ€™t own a deep-fryer, this is an incredibly easy process to replicate at home. It only takes about ten minutes, and the chips are so much better than anything you can buy in a bag.
Hereâ€™s how:Â A wok is ideal for this, but you could also use a largish heavy-bottomed saucepan in a pinch. Either way, just keep a close eye on your oil during the process and donâ€™t walk away.
Pour about two inches of vegetable oil into the wok, and turn heat to high (or more like medium high on a gas range). Place a stack of six or so corn tortillas on your cutting board, and cut them in half, then in fourths, then eighths. You should now have a pile of tortilla triangles. Continue to cut as many tortillas as you want.
Check your oil by tossing a drop of water in. When it sizzles hard, try a tortilla triangle. It should fry madly, but if the oil is starting to smoke, itâ€™s too hotâ€”turn it down a little. Gently toss in a handful of tortilla triangles. The sizzling and boiling should really escalate. Agitate them around a bit with a slotted spoon or aÂ spider, if you have one.
Chips only take a few minutes to cook. Fish one out when they look crispy but not yet brown and try it. If itâ€™s crunchy theyâ€™re done. If itâ€™s leathery, give them another 30 seconds. If they start turning brown,Â youâ€™veÂ gone a little too far but they are probably still pretty edible.
Scoop cooked chips from the oilâ€“this is where the spider is especially handy. Put chips in a bowl, salt lightly, and toss another handful of triangles into the oil. Continue this process until you have enough chipsâ€”or a little more than enough. Because youâ€™ll be amazed at how delicious they taste. You may not decide to make your own tortilla chips every time, but they are well worth the effort every now and then.