sometimes a little knowledge is a dangerous thing. so my pathway to moderation is just to not buy the things that i shouldn’t be eating all the time. or i will eat them all the time. this is all you need to make the most wonderful, fresh, crunchy, perfectly golden, homemade tortilla chips. so there’s no excuse not to make them, only every ounce of willpower we possess. for quick chips in an air fryer, toss the cut tortillas in a bowl with a little oil and salt and air fry at 350°f for 5 to 8 minutes. buy a standard corn tortilla for the best results. about 3/4 to 1 cup extra virgin olive oil, peanut oil, canola oil, or vegetable oil (more or less depending on how many chips you are making) the tortilla chips will fry better if they are a bit dried out first.
to dry them in the oven: lay them out in a single layer on a baking sheet and bake at 350°f for 5 minutes or 200°f for 10 minutes. (make sure you are working with a completely dry pan or the oil will sputter as it heats.) if a small tester piece of tortilla browns too quickly, the oil is too hot. place a handful of tortilla triangles into the hot oil, in a single layer. (note that as soon as you put the tortilla triangles into the hot oil, because you are working with such a small volume of oil, the oil temperature will lower. when the chips are all fried, pat any excess oil from them with a fresh paper towel, and eat! sprinkle with a little salt, and bake for another 6 to 9 minutes, until they are just beginning to color. working in batches if necessary, spread the tortilla wedges over the paper towel in a single layer, with an inch or so between the wedges. in our microwave, it’s about a little less than 1 minute per tortilla.
skip the store-bought bag and make homemade tortilla chips instead! look for the words “nixtamel” or “nixtamalized” on the package. i like to add enough to the oil that they are mostly in one layer and not too crowded. keep an eye on the chips and when they are crisp and golden brown, take them out and enjoy! we have shared details for fried and baked tortilla chips in the recipe.
if the tortilla browns too quickly, the oil is too hot and you will need to take the oil off of the heat and allow it to cool down before cooking the tortilla chips. bake until the chips are crisp and golden brown, 10 to 20 minutes. so, i’d invest in a thermometer and expect a couple batches to fail before you figure out the timing. (and i did look for the specific kind of corn tortilla with the ingredient you suggested in it, but couldn’t find it so i just used normal corn tortillas and it still came out yummy!) store up to a week in the refrigerator and up to 6 months in the freezer.
ingredients about 3/4 to 1 cup extra virgin olive oil, peanut oil, canola oil, or vegetable oil (more or less depending on how many chips you are making) corn how to make tortilla chips (fried) cut corn tortillas into 6 triangles. heat a neutral, high-heat cooking oil to 350°f. drop the tortilla triangles into the heat the oil. pour enough oil in a sauté pan so that it is between 1/4 to 1/2-inches deep. fry the tortillas. carefully add about a dozen tortilla triangles (, homemade corn tortilla chips from scratch, tortilla chips ingredients, tortilla chips ingredients, corn tortilla recipe, tortilla chips brands.
baked tortilla chips prep: preheat oven to 350°f (176°c). lightly brush each tortilla with soybean oil. bake: arrange triangles in a single layer on a baking how to make homemade tortilla chips stack your corn tortillas and cut them into eight wedges. begin heating your oil. check the thermometer for a reading of stack up the tortillas and cut into 6 wedges. heat oil 350f degrees in a large cast iron pan. when oil is ready add in tortilla chips making, how to cut tortillas into chips, convection oven tortilla chips, fried tortilla chips, how to make tortilla chips from scratch without tortillas.
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