Homeade Tortilla Chips:

TheFoodAss | Grill, Recipes | Monday, August 28th, 2006

Last week we made some fresh guacamole. It is pretty tasty to be sure, but missing a little something. The only problem with making fresh guacamole, salsa, etc.. Is that you usually have to eat them with crappy, smushed up, store bought chips. If you have a local tortilla factory in your area (like we do, with El Matador. yum!), you may be able to purchase quite decent chips at your local store. Otherwise, your out of luck. Bagged national brand chips arent worth dipping in your homeade goodies. In fact, you may as well just skip the whole mess and make a sandwich, Barf.

I decided to try my hand at tortilla chips. Luckily, it is super simple, and cheap. Turns out NOTHING tastes better than still hot, fresh, satly tortilla chips.

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Ok, we’ve established that fresh chips are the win. Lets make some. You’ll need:

  • A bag of corn tortillas (Like $1.00 for a pound)
  • Kosher or sea salt
  • Like a gallon of oil (I used vegetable)
  • A thermometer
  • And a big heavy pan

Here is my pound of tortillas. They were cheap, (like $1.50 I think). Cut them into tortilla chip shapes.

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Look! They look like chips already. Wow this is going to be easy. I put all my raw chips into a plastic container, so I could cover them while I got the other stuff ready. This is also when you could douse them with lime-juice. If you like that sort of thing.

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Ok. Off to get my frying station set up. I fry outside, it makes my life easier. Here are a couple of new kitchen goodies I bought for this project. (Salt, oil, candy/frying thermometer and a metal skimmer)

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I set everything up on my grill. On the right, the pot with the hot oil on the side-burner. Then the resting/draining station with a cookie sheet underneath a cooking drying rack. Then the container of my raw chips, and finally, a festive! serving platter to put all my finished chips on.

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(Oh, and a box of baking soda, you know, in case the shit get’s heavy)

Oil to the heat, and 350degrees is what were shooting for:

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Once we get up to temp, we can drop in our first batch. I’m working in small batches of say 8-10 chips at a time. This lets me drain and salt them quickly, as well as prevent the cold chips from bringing the oil temp down. You dont want to crowd the pot too much.

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Once they turn golden brown on both sides, there done. Off to my drying rack to be salted and rested.

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Make sure you salt them immediately. This helps the salt stick. Yum.

Off to the festive serving platter:

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This is the best time to eat them. Hot and salty. OMG so good.

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You can always store them for later in air-tight bins like here:

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My bins were crappy, and not entirely air-tight. My chips went stale overnight. I was totally bummed out. You can kind of revive them in a hot oven for a few minutes if the stale gets to em.

There you go. That’s it. So easy, and SO MUCH better than everything else.



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