Prep School: D.I.Y. – Tortilla Chips
There’s nothing wrong with picking up some restaurant-style tortilla chips at the market for a quick snack with some guacamole or salsa, but there’s something immensely satisfying about making your own. Whether you anoint the tortillas in hot oil or whether you prefer to bake them in the oven, either way, it’ll be real hard to go back to the bag once you’ve had homemade ones, still warm right off the stove.
Here’s what you’ll need:
- 1 quart canola or peanut oil
- stack of corn or flour tortillas, preferably organic (about 9 or so), cut into triangular wedges
- kosher or sea salt
Line a large bowl with paper towels and have it next to the stove. In a large, heavy saucepan (I use my Dutch oven), heat the oil to 360 degrees. Add the tortillas in batches (you don’t want to overcrowd the pan) and cook until golden, turning with a slotted spoon or a spider for even browning, 1 to 2 minutes. Remove from the oil letting any excess oil drip back into the pot. Place in the bowl and immediately season with some salt. Repeat with remaining tortilla wedges, making sure to maintain the oil’s temperature between batches.
To bake the chips in the oven, lightly oil each tortilla on both sides; stack them and cut into wedges. Spread in a single layer on a large baking sheet and bake at 400 degrees until crispy.
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