Ingredients
- 1 package 10 Count Corn (or Flour) Tortillas
- 3 cups Extra Virgin Olive Oil (optional)
- I used a deep fryer and regular crisco
Details
Adapted from tastykitchen.com
Preparation
Step 1
If you use corn tortillas you will get a more authentic chip with the taste and crunchiness you are used to at Mexican restaurants. If you use flour tortillas, they are golden and crispy on the outside & soft and flaky on the inside. They give you a nice surprise when you bite into them.
Once you have chosen which tortillas to use:
Fill a 10 inch skillet with about 1″ of oil (about 3 cups but who is counting).
Begin heating over medium high heat about 5 minutes.
Get your stack of tortillas and cut into 1/4′s and it will produce 4 perfect little chips.
The oil will be hot after about 5 minutes. Make the chips in 4 batches so take one stack of the chips & place them in the oil (this would be 10 chips in the pan at a time).
They are usually golden and perfect after cooking about one minute per side.
When both sides are golden brown, remove them from the oil with tongs and place in a paper towel lined bowl.
Sprinkle with salt & serve with your favorite salsa or guacamole dip.
Repeat until all your chips are cooked!
Review this recipe