Homemade Tortilla Chips
There is nothing like warm, fresh chips, which makes frying your own very satisfying, says Chef Traci Des Jardins. If you do it once, you will always know that the effort is totally worth it. You can use leftover chips to make chilaquiles, which is one of her very favorite breakfasts. Just take the leftover salsas, heat in a sauté pan and add the chips; toss a few times until thoroughly coated and then top with a scrambled or fried egg and some nice Mexican cheese. Delicious.
- 24 corn tortillas
- 4 quarts vegetable oil, such as corn, canola, peanut or
- Salt, to taste
Cut each tortilla into 6 pie-wedge-shaped pieces.
In a large pot over medium-high heat, heat the oil to 350°F on a deep-frying thermometer. Make sure that the tortilla wedges are separated completely, then drop them into the oil about 12 at a time. Stir a bit and cook until the chips are brown and crispy, about 1 minute. Using a slotted spoon, transfer the chips to a paper bag or paper towels to drain. Season well with salt. Serves 10.
Recipe by Traci Des Jardins, Chef/Owner, Jardinière and Mijita, San Francisco.