Semi-Homemade: Tortilla Chips
And again, happy 2010 to you all! I hope your new year’s was everything you wanted it to be, and that this year is full of delights, culinary and otherwise.
One delight I’ll be making a lot more of in 2010 is these semi-homemade tortilla chips. I was going to write homemade, but then I realized that until I start really slaving over some masa — and become the proud owner of a tortilla press — I won’t be able to have those bragging rights. These tortilla chips are pretty insanely great, however. You can really tell that they’ve been made fresh, rather than poured out from a bag; first, because they are still warm when you eat them; second, because you can control how crispy or chewy or whatever texture you want them; and third, because they have just that little touch of grease and salt that disappears upon packaging.
These are also insanely easy, though a little time-consuming. Do not start making these, as I did, when everyone is already eying the guacamole. You can make these a little ahead (say up to about 20 minutes) and they’ll still perfectly retain their charm. Make them more ahead, and I can’t make any promises, but I bet as long as it’s the same day they’ll still be demonstrably better than store-bought.
Semi-Homemade Tortilla Chips
Ingredients
- small corn tortilla, cut into sixths
- vegetable oil
- salt
1. Heat a couple of inches of vegetable oil in a medium-sized pot. The oil should get very hot. You can test it by dropping a piece of tortilla in and seeing if it sizzles.
2. When the oil is hot, add tortilla segments, a few at a time. You don’t want to crowd the pan.
3. Keep an eye on the chips, turning them in the oil once using a slotted spoon or a sieve.
4. Deciding when to take them out is all up to your personal preference. The chips will continue cooking a little (browning and getting crispier) after you take them out of the oil. A few minutes should be fine. Just try a batch or two and see what you think.
5. Remove, placing on a plate lined with paper towel (to absorb the oil). Sprinkle salt over immediately.
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