How to Make the Crunchiest Tortilla Chips
I’ve never met a person who doesn’t like fresh tortilla chips, and if such a person exists, I’m pretty sure I don’t want to know him. But for some reason, it never occurs to me to cook them myself, although they are one of the simplest and least costly foods you can make for yourself at home. However, this is a two-step process. To make the chips crisp, they need to be dried and then fried.
Since I tend to buy too many tortillas in one go, I usually freeze or at least refrigerate half of what I buy. Technically they stay “good” for what seems like forever, but the texture suffers, making them less than ideal for tacos. Heating them in a skillet can help, but I prefer turning dull, stale tortillas into hot, fresh, and salty chips.
Like potato chips and french fries , a little dehydration is critical. Our chips are in hot oil for only a couple of minutes, so the water does not have time to come to the surface. A quick oven aging displaces excess moisture, which means the chips are fried to a crisp, rather than chewed. For the best corn flavor, use a neutral oil. Vegetables are fine, but I prefer fluffy white lard.
To make restaurant-style chips from dull tortillas, you will need:
- As many cakes as you like, remember that one cake equals four chips.
- Enough oil to rise about 3/4 inch in a wide skillet.
- Fine salt, finely chopped in a food processor
Preheat oven to 200 ℉ and place the tortillas on a baking sheet. Bake for about 10 minutes, turning halfway, until the tortillas are dry but pliable. Repeat until you have dried as many tortillas as you like.
Cut the tortillas into triangles, then heat the oil or fat over medium to high heat in a large (non-stick) skillet until the temperature is 355 ℉. Add the chips, about six at a time, and cook for a couple of minutes, until they are light golden brown with a slightly brighter color around the edges and are firm when you pick them up with your tongs.
Use tongs to remove the shavings, letting any excess fat drain off, then transfer to paper towels. Sprinkle with salt and repeat with the remaining tortilla slices until you’ve got a mountain of crispy delicious chips ready for salsa bowls.