If you’re making enchiladas and have leftover tortillas, just turn up the heat on the oil to 6 and fry them until they’re hard.
Congratulations, you made tortilla chips!
It’s fine if you lightly fry tortillas, then didn’t use them, then hard-fry them to turn them into chips. They’re a little more oily that way, but it’s not a huge difference.
I like to put salt and MSG into a spice grinder to turn it into a powder to salt the tortilla chips.
Tortilla Chips
I mean c'mon you know what these are.
Equipment
- 1 small frying pan
- 1 tongs
- 1 spice grinder
- 1 cookie sheet
- 1 brown paper grocery bag
- 1 gallon ziplock bag
Ingredients
- 3-4 cups corn oil Can sub canola if you insist
- 1-2 packages corn tortillas
- 1-2 tsp table salt
- 1 tsp MSG
Instructions
- Put the oil in the frying pan and heat it to 6 (med/med-high)
- When the oil is sizzling, using the tongs, fry the tortillas until the sizzling slows down and the tortilla is hard
- Let the excess oil run off the fried tortilla
- Move the tortillas to the cookie sheet
- Place the salt and MSG into the spice grinder and grind to a dust
- Place the cooled tortillas into the brown paper grocery bag
- Shake the salt/MSG powder over the tortillas in the bag
- Close the bag and shake it up well
- Smash the bag to break up the chips
- Move the chips into ziplock bags for storage
Notes
Serve with, well, anything. Usually salsa.
I like to take salsa, pour crema on top, then shake cotija over it.