Basket of Tortilla Chips
(click to enlarge)

Tortilla Chips


Mexico   -   Chips de Tortilla
Makes:
Effort:
Sched:
DoAhead:  		 11 oz
**
40 min
Yes		 A widely popular appetizer or snack that needs no introduction, at least not in North and Central America. Commercially available, but making them yourself you can have any shape you want.

30
ar
ar
-------
ar

c
t
---
Corn Tortillas (1)  
Oil, deep fry
Salt (opt. 2)
-- Serve With
Dips (3)
Make   -   (45)
  1. Bring OIL to about 350°F/177°C.
  2. Cut TORTILLAS to the size and shape you desire.
  3. Fry Tortillas in modest batches at about 350°F/177°C, turning them with your spider almost continuously. They will fry quickly. Scoop them out with the spider somewhat lighter than in the photo, as they darken as they cool. I scoop out to a wire grid over a baking sheet. Each batch I dump into a bowl when the next batch is nearly ready.
  4. sprinkle with salt if desired. See Salt.
  5. In a sealed plastic bag, they will keep for several days.
  6. Serve with Salsas of choice.
NOTES:

  1. Tortillas:

      These must be Corn Tortillas. The photo examples were cut from 6 inch white corn tortillas, but yellow corn tortillas could also be used. I have cut them straight for easier dipping than the triangular form. There is some loss of tortilla, but you can fry up the offcuts for a less formal snack.

  2. Salt:

      I run regular sea salt crystals in my spice grinder very fine so the powder adheres to the Tortilla Chips better.

  3. Dips:

      Use a Salsa or Dip that is not watery and is quite fine so it sticks to the chips well. For some Mexican examples see Basics. For many more see Condiments, Dips & Dressings.
  4. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
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