Thursday, April 21, 2011

Taco Chips (Slightly More Printable Recipe)

19 corn tortillas, cut into sixths (to make 114 chips, approximately one store-bought bag)
Corn, canola, or peanut oil
Spices as desired (chili powder, smoked paprika, etc. or sugar and cinnamon for dessert chips)

1. Make certain tortillas are dry. If they've come from the freezer they may have icy condensation that will cause your oil to bubble up.

2. Heat oil in large dutch oven to between 350 and 375 degrees.

3. Add tortilla triangles one at a time to the hot oil. It will take a few batches to find your quantity sweet spot, but aim for between 8 and 14 based on the size of your pan.

4. Cook for approximately one minute, or until the corners start to curve downward and color slightly. Turn each chip over and cook for another minute.

5. Remove chips to a waiting draining area (an upside-down cooling rack over paper towels over a sheet pan works well) and season immediately.

6. Repeat with remaining chips.

Click to read essay with photos: On Homemade Taco Chips and Grocery Extortion

© 2011,

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