Appetizers / Chump Change / Cook / Hispanic

Homemade Tortilla Chips


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I love to fry chips for parties, or, in this case, a mid-afternoon snack.  Hot, fresh chips are simple to make and disappear just as fast as you can cook them.  So, don’t worry-your efforts here won’t go to waste.  And, I don’t think I’ve ever had such a thing as “leftover homemade chips”.  Best of all, they can be made for a small fraction of the cost of buying chips in the store.  In fact, these homemade chips came about much like a lot of my favorite recipes – a surplus of one ingredient and no money to buy any other stuff to go with it.  Here at CPM we call it “rollin’-change-for-gas-money-broke.”

For this recipe, I used store-bought tortillas because my Mi Pueblo market makes tortillas fresh every day but use whatever brand you like.  Or, if you are a purist and want your chips from scratch, check out my Homemade Corn Tortilla recipe.

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Homemade Tortilla Chips

Desired number of corn tortillas, cut into wedges (or strips if you like)
Corn oil for frying
Salt for sprinkling

Line a colander with paper towels.  Crumple up a few paper towels and place in the bottom of the lined colander.

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Preheat oil in a large skillet or pot to 375 degrees.  Fry chips 6-8 at a time being sure not to crowd them too much in the oil.  Fry chips for a minute or so on each side or until golden.  Remove from oil and place in paper towel-lined colander.  While still hot, sprinkle them with a little salt.  Enjoy!

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Tip:  These chips can keep for several days in a plain brown paper bag.  If you want that hot, fresh taste again, preheat oven to 400 degrees, spread chips out on baking sheet, and bake just until hot (around 7 minutes).

Eat Well!

~Trish

2 thoughts on “Homemade Tortilla Chips

  1. Pingback: Chicken Tortilla Soup Hot Dip | Cook Plant Meditate

  2. Pingback: Scratch Made Refried Beans | Cook Plant Meditate

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