Homemade corn tortilla chips for nachos. Making your own chips is the best way to do it; extra crisp.

3 responses to “chips.”

  1. Impressive! Do you plan to post the recipe? I’d love it…

    1. Its simple Chez! I don’t follow any kind of recipe. Just buy corn tortillas, cut them into chip sized wedges, and fry them in about 1-2 inches of oil, in batches that fit accordingly with your pan (mine was a big, rimmed fry pan, so I did about 10 chips at a time). Oil needs to be hot enough that bubbles form around wedges as soon as they are dropped in oil. Cook about 1-2 minutes per side, or until bubbles are no longer roaring around each chip. Take out and place on paper towels to drain some of the oil and sprinkle immediately while hot with kosher salt. That’s it! Good luck and thanks for reading!

  2. Good rule of thumb: test one wedge in the oil first, to make sure your oil is hot enough, and play around with how long you need to cook it to get it crisp. Remember, it gets a wee bit crisper as it cools, so let it cool approx. 30-60 seconds before sampling it.

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