How to make homemade tortilla chips

amaka inyese

July 28, 2015 10:16 PM

Homemade recipe hacks are always too good to be true. Once you come across one, you will try it

Tortilla-chips

Homemade recipe hacks are always too good to be true. Once you come across one, you will try it. And here is another simple hack to switch up your cooking skill. You can whip this homemade tortilla in three basic ways. The first is the classic way, fried in a little oil. The second is to bake them in the oven. The third is to bake them in the microwave. Fried in oil tastes the best (of course), but if you are cutting back on calories, just bake them.

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Ingredients

About 3/4 to 1 cup canola, grape seed, or corn oil, more or less depending on how many chips you are making
Corn tortillas (get the standard kind, not the super fancy kind), each tortilla will make 6 chips, 12 tortillas will yield 72 chips, a good snack for 2 to 3 people
Salt

Preparation:

1. Leave the whole tortillas out overnight, exposed to air so they are stale the next day or dry them out a bit in the oven or microwave, you don't want them crisp at this point, just as dry as they would be if you left them out overnight.

2. Cut each tortilla into 6 triangle shaped wedges.

3. Pour oil into a medium skillet to a depth of 1/8 to 1/4 of an inch. (Make sure you are working with a completely dry pan or the oil will sputter as it heats.) Heat the oil on medium high heat until a small piece of tortilla placed in the oil sizzles, about 350°F. Do not allow the oil to get so hot that it smokes. (If that happens, move the pan off the heat immediately.)

4. Place a paper towel onto a large plate and have several other paper towels ready. Place a handful of tortilla triangles into the hot oil, in a single layer. Use metal tongs or a metal slotted spoon to distribute the tortilla triangles so that they aren't overlapping and so that all sides get coated with oil. Fry for approximately 2 minutes until the chips just begin to color and they are firm, no longer pliable. Remove the chips from the oil to the paper-towel-lined plate. Sprinkle with salt. Place another paper towel over the top of the chips to be ready for the next batch. These chips are best freshly made

Microwaved Tortilla Chips

1. Cut the tortillas into wedges.

2. Line your microwave oven with a paper towel. Working in batches if necessary, spread the tortilla wedges over the paper towel in a single layer, with an inch or so between the wedges. Microwave until the tortilla chips are crispy, but not burnt. The time will vary depending on the strength of your microwave and how many tortillas you are cooking. In our microwave, it's about a little less than 1 minute per tortilla. But I would start at half of that and add time as needed.

Sprinkle with salt to serve.

Baked Tortilla Chips

1. Pre heat oven to 350°F. Cut the tortillas into wedges.

2. Spread the tortilla wedges out on a baking sheet in a single layer. Bake the tortilla wedges for about 6 minutes, then use tongs to turn the wedges over. Sprinkle with a little salt, and bake for another 6 to 9 minutes, until they are just beginning to colour. Remove from the oven and let cool. Sprinkle with more salt to serve.

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amaka inyese