Corn Tortilla Chips
Browse the article Corn Tortilla Chips
Yield: Makes 6 dozen chips
Ingredients:
12
corn tortillas (6-inch diameter), day-old**
Vegetable oil
1/2
to 1 teaspoon salt
Preparation:
1.
Stack 6 tortillas. Cutting through stack, cut into 6 equal wedges. Repeat with remaining tortillas.
2.
Heat 1/2 inch oil in deep, heavy, large skillet over medium-high heat to 375°F; adjust heat to maintain temperature.
3.
Fry tortilla wedges in single layer 1 minute or until crisp, turning occasionally. Remove and drain on paper towels. Repeat until all chips have been fried. Sprinkle chips with salt.
Tip
Tortilla chips are served with salsa, used as the base for nachos and used as scoops for guacamole, refried beans or other dips. They are best eaten fresh, but can be stored, tightly covered, in cool place 2 to 3 days. Reheat in 350°F oven a few minutes before serving.