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Fried Corn Tortilla Chips and Strips |
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Serves: 6
Print this Recipe
(Tostaditos o Totopos)
Category: Chips, Dips, and Nachos
Makes 48 chips, 8 chips per serving
Crisp-fried tortilla chips are easy to make at home, and they're better than most commercial chips. I prefer homemade for nachos because the chips are flatter and hold the toppings better. Leftover tortillas that have dried out are ideal for making chips or cutting into thin strips for soups and casseroles containing tortilla strips called chilaquiles.
12 (6- to 7-inch) corn tortillas
1 cup vegetable oil
1/2 teaspoon salt, or to taste (optional)
1. Stack 3 tortillas on a cutting surface. With a large sharp knife, cut straight down through the stack into quarters. If making strips, cut across the tortillas to make strips the width you want for your dish.
2. In a medium skillet, heat the oil over medium-high heat until a wedge or strip of tortilla starts to sizzle immediately when dipped into the hot oil. Fry the tortilla pieces in batches about 2 minutes, or until crisp and lightly browned. Remove with a slotted spoon or tongs, and drain on paper towels. While the chips are still hot, sprinkle lightly with salt, if desired.
From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
Fried Corn Tortilla Chips and Strips comes from the Cook'n in Mexico collection. Click here to order this CD or download this brand-name recipe set right now!
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