Crispy Homemade Tortilla Chips
Years ago my friend Robert’s mother was visiting from Mexico and taught me how to make her famous fruit filled guacamole (Anita Kass Guacamole recipe), but it came with a warning, “don’t make this if you’re going to use store bought tortilla chips” – they simply were not worthy of her spectacular guacamole. So, whenever I do make guacamole, hers or traditional, I always make these quick and easy homemade chips, the taste is worlds apart from bagged chips at the supermarket.
8 (6-inch) corn tortillas
5 cups peanut oil for frying
For the best results, use fresh, locally made tortillas (the thinnest available). Peanut oil is preferred for deep frying because of its high smoke point, but vegetable or corn oil will also work.
- Cut each tortilla into 6 wedges. Line 2 baking sheets with several layers of paper towels. Heat oil in Dutch oven over medium-high heat to 350 degrees.
- Add half of tortillas and fry until golden and crispy around edges, 2 to 4 minutes. Transfer chips to prepared sheets, sprinkle lightly with salt, and let cool. Repeat with remaining tortillas. Serve. (Cooled chips can be stored in zipper-lock bag at room temperature for up to 4 days.)