Monday, February 28, 2011
Corn Tortilla Chips
Above, Tortilla Chips, Guacamole Dip, and Bean and Corn Salsa. I fixed taco salad to go with this. I will post the other two recipes tomorrow.
I made tortilla chips tonight and we loved them! They were so good, crisp and most of all salty. This was all the chips that was left out of what I fixed. I copied this recipe from a book that I bought at the Dollar General Store right before Christmas last year. It was called 1001 Recipes Short, Easy, Inexpensive. This is the best cookbook! I only paid $5.00 for it.
We rate this one a 5 out of 5.
12 corn tortillas (6 in. diameter), day-old*
1/2 to 1 tsp. salt
*If tortillas are fresh, let stand, uncovered, in a single layer on a wire rack for 1 to 2 hours to dry slightly.
Stack 6 tortillas. Cuttng through stack, cut tortillas into 6 or 8 equal wedges. Repeat with remaining tortillas.
Preheat deep fryer to 375. Fry tortilla wedges in a single layer 1 minute or until crisp, turning occasionally. Remove and drain on paper towels. Sprinkle with salt immediately. Repeat until all chips have been fried. (I kept the ones that had already been fried in a glass bowl in my oven at 200 degrees to keep them warm and crispy while the other ones were cooking.)