Home made Tortillia Chips

Since I posted the Home made Salsa recipe I thought it might be helpful to post a recipe on making your own tortilla chips to go with your salsa.  My daughter, Skylar, loves these so much that she actually had me make them for her Spanish teacher one year. Since her Spanish teacher was originally from Mexico I was kind of hesitant to make them for her, but when Skylar came home the next afternoon from school she had told me that her Spanish teacher loved them so much that I had to make her some more. So here we go.


Ingredients:

Deep Fryer with fryer basket ( this is kind of a must have for these)

Peanut oil

1 pack of corn tortillas ( has to be corn as the flour tortillas are too flakey once fried)

Sea salt ( season to taste but be careful to not over salt. use less sea salt then you would table salt) 

two paper towels

scissors

1 large plastic storage container


Directions:

Preheat the peanut oil in the deep fryer to about 295 degrees. While the oil is heating, cut the corn tortillas into triangles. You can use as many tortillas as you like. Once all of the tortillas are cut into triangles place them in a thin layer in the fryer basket working in small batches. The tortillas will tend to float a bit in the fryer basket and if you have too many in the basket the ones on top will not fry properly. If you notice that some of the tortillas aren't frying completely, as they sometimes do, take a fork and CAREFULLY flip the tortillas over while in the fryer. When the tortillas are a nice golden brown take them out of the fryer and drain on a paper towel seasoning with the sea salt while they are hot. After all of the tortilla chips have cooled place them into the plastic storage container to either serve or keep for later use.

These tortilla chips are great with salsa, by themselves, or with any type of dip. They even make great after school snacks and can be made for less than what you would buy at the store.