Thursday, June 16, 2011

World's Best Chips

I love having one or two things to really show off when guests come over to eat. This is one of those things that most people only ever eat out of a bag, instead of fresh and home-made. Taking this added little step really makes all the difference in feeling like your guests get an extra-special, one-of-a-kind meal. As a bonus, it is much cheaper to make an entire batch of tortilla chips than to buy them in a bag, and they taste infinitely better.

These go great with any Mexican food main dish with salsa, pico de gallo, guacamole, or queso dip. They also go great with soups and stews! For potlucks, these are great to bring with you if you're bringing a delicious spinch-artichoke dip, or onion dip. They are also amazing with hummus! You can have them ready and waiting for your guests to snack on before the meal, like an appetizer, or serve as a festive side-dish!



~ 1 package soft flour tortillas

~ Vegetable oil (or your favorite cooking oil)


~ Cut tortillas into thin strips about 1" wide, and 2" long. They don't have to be perfect - they just need to be about "chip sized."

~ Warm oil (1/2 to 3/4 inch deep) on stove in a skillet on medium heat

~ Cook chips about 10 at a time. Place them in the pan gently to start to fry them. Flip over when lightly golden. Cook a few more seconds until lightly golden on the other side. Wait to add more chips until this batch is completely finished. It just makes things a bit easier!

~ Remove from oil and let chips cool on a paper towel away from the stove.

* NOTE: You will notice that the chips are crisp but not hard and crunchy. You want them to have a slightly chewy consistency. They should be mostly crisp, but should not break or crumble too easily. It is okay if the chips bubble a bit. If you don't want them to bubble, using your spatula, gently press down on the chip in the pan when you see it start to rise. Personally, I like a little bit of bubble. Look at that great texture!


You can salt these if you want to, but I find that they have so much flavor that they don't need it, especially if serving them with something to dip them in.


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