I’ve been on a mexican food kick lately, and in honor of that I’m going to share some of my favorite recipes with you over the next couple weeks. First on the list is an all time favorite, Homemade Corn Tortilla Chips. A mexican dish isn’t complete without some chips for dipping. Whether you pair this with salsa, turn them into nachos, or use them in your favorite white cheese dip these chips are awesome. I like to make a batch of these at the beginning of the week, put them in an air tight container and use them as snack throughout the week. This recipe is so super simple you’ll start to wonder why you ever bought corn tortillas in a bag.

Ingredients

Directions

In a stock pot or fryer filled with 1/4 oil, Heat oil on med-high heat. While oil is heating up, take a few corn tortillas at a time and cut into half then cut the half in half making “chip like shapes” aka triangles. Once you have all of the “triangles” cut, then test the oil by placing one triangle in. If it begins to bubble and fry up then you can add some more. Only add a handful of triangles at a time, you don’t want to over crowd the pot. Fry until golden brown, you can tell the corn tortillas are just about done when the oil is barely bubbling. After you do a couple of batches you will know what I am talking about. Drain on paper towels and start a new batch until all of the corn tortillas are fried and golden brown. After each batch comes out of the oil sprinkle with a little salt for flavor but not too much, remember you are more than likely going to be using these treats for dips.

Hint: want something more sweet? Instead of sprinkling with salt after frying, try sprinkling with a cinnamon sugar mixture. (2 parts white sugar, 1/2 part cinnamon)

No related posts found!