Homemade Tortilla Chips
PREP TIME
10''
COOK TIME
15''
TOTAL TIME
25''
SERVINGS
6
Ingredients
- 1 cup of Food of Ages Avocado Oil
- 12 Corn tortillas
- Kosher salt
Preparation
- Cut tortillas into 6 triangle-shaped wedges with a knife.
- Dry the tortillas overnight. If you need to dry the tortillas quickly, bake them on a baking sheet in a single layer at 200°F for 10 minutes or microwave them (20–60 seconds).
- Place a paper towel on a large plate and have replacements on hand, as we’ll use the paper to absorb any excess oil on the chips once they’ve been cooked.
- Pour oil into the pan.
- Preheat the oil to 350°F. Start with a little piece of tortilla as a test. If it browns too rapidly, the temperature is too high; remove the pan from the fire and let it cool for a few minutes. When you’ve got the appropriate temperature on the oil, place a single layer of tortilla triangles in the hot oil
- Using metal spoons or wooden chopsticks, uniformly distribute the tortilla triangles in the oil, making sure that all parts of the triangles are coated. Fry each batch for about 2–3 minutes, or until the chips are light brown and crisp.
- To absorb excess oil, place chips on a platter with paper towels. As you remove the chips from the oil, add more layers of paper and season them with salt as they come out.