Ditch the store bought best-by-some-time-next-year mass produced tortilla chips and make some delicious and fresh ones right in your kitchen, only three ingredients necessary.
Photo by Ann Marie Michaels.
The ingredients list on a bag of store bought tortilla chips would have you believe the process is quite complicated but in reality fresh tortilla chips require very few ingredients. You’ll need a deep pan, some corn tortillas, a neutral oil like grapeseed or corn oil, and some salt. The following recipe is an adaptation from Mark Bitman’s book How to Cook Everything:
Put at least 1 inch of oil in a deep pan on the stove and turn the heat to medium-high; bring to 350°F. The broader the vessel, the more of these you can cook at once, but the more oil you will use. (They cook very quickly, so don’t worry if your pan is narrow.)
Stack the tortillas and cut them, pielike, into 4 to 8 wedges. Fry as many at once as will fit without crowding, turning if necessary. Total cooking time will be about 2 minutes; the chips should not brown but just begin to darken in color. Remove with tongs or a slotted spoon and drain on paper towels or paper bags. Sprinkle with salt and serve hot or at room temperature.
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