National Tortilla Chip Day calls for Homemade Tortilla Chips

I sure am glad we have all these National Whatever Days. It helps give me ideas when I find myself staring at a blank screen. Take today. Yeah, I can work with Tortilla Day. First thoughts were of dips to serve with a giant bag of store-bought chips. One of my favorites for Tortilla Chips has to be my American Flag Bean Dip. But what in the world are we doing with an American Flag in the middle of February? And then there’s my Taco Bean Dip, but we just did that during Foot Ball Season. And what’s that fun?

Then there are all those recipes for Chips with Salsa or Guacamole or maybe Nachos. But this isn’t bury your chip day. It’s stand up and take notice of the awesomeness of a Tortilla Chip.

steak nachos

And what better way is there than to make your own tortilla chips? Yeah, now we are talking . . .

Homemade Tortilla Chips
¾ to 1 cup High Smoke Point Oil (canola, grapeseed, peanut or corn)
8 standard Corn Tortillas
Kosher Salt to taste

The Day Before: Lay Tortillas out on a cooling rack overnight, exposed to the air. The tortillas will fry better if they are dried out first.

The Day of: Using a very sharp knife, cut each tortilla into 6 triangle-shaped wedges. Set aside until ready to fry.

Heat the oil on medium high heat until a small piece of tortilla dropped into the oil sizzles. If you have an infrared thermometer, you are looking for about 350 degrees. DO NOT allow the oil to heat to the point that it smokes. If the oil begins to smoke, IMMEDIATELY move the pan off the heat.

Line a large plate with paper towels. Have several other sheets of paper towels ready to layer between batches of freshly fried chips.

Using tongs, carefully place a handful of tortilla triangles into the hot oil in a single layer. Distribute the triangles so that they do not overlap. Allow the triangles to get coated with oil on all sides.

Fry for about 2 minutes, until the chips just begin to color and are firm, not pliable.

Using tongs or a slotted spoon with a long handle, remove the chips from the oil to the paper towel-lined plate.

Immediately sprinkle with a pinch of salt. Place another paper towel on top of the chips, ready to receive the next batch.

To control the heat of the oil, increase heat to high when the triangles are added, then lover heat when the chips begin t color. This will prevent the oil from overheating between batches of chips.

Continue to cook the triangle chips in small batches, placing the freshly fried chips over a new layer of paper towels each time. Don’t forget to sprinkle with salt while still very hot and fresh from the fryer.

Once the last batch of chips are fried, pt with some paper towels to remove any excess oil.

Place freshly made chips in a basket and serve with your favorite guacamole or salsa dip.

Original recipe: Simply Recipes

Author: Rosemarie's Kitchen

I'm a wife, mother, grandmother and avid home cook.I believe in eating healthy whenever possible, while still managing to indulge in life's pleasures.

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