Guest guest Posted March 24, 2001 Report Share Posted March 24, 2001 * Exported from MasterCook * Homemade Tortilla Chips Recipe By : 1,000 Vegetarian Recipes by Carol Gelles, page 86 Serving Size : 3 Preparation Time :0:00 Categories : Appetizers And Snacks Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 5 inch corn tortillas (fresh or frozen thawed) Oil for deep frying Salt -- (optional) Vegan Makes: 4 chips; serves: 3 to 4 If you love the tortilla chips served in most Mexican restaurants, you already know how much better homemade chips are than the ones you buy packaged in the chip department of the supermarket. You don't have to make just 4 tortillas--you can make the whole package. If you use 7-inch tortillas, you can cut them into 8 wedges instead of 6. 1. Place the tortillas in a pile. Cut pile into 6 wedges, creating 24 wedges. 2. Pour the oil 1/4 inch deep into a large skillet. Heat over medium-high heat until the oil bubbles when a small piece of tortilla is dropped in. Add a few tortilla wedges to the oil at a time. Cook until tortilla turns a slightly tan color. Turn wedges and cook until second side is tanned as well. Remove from skillet and drain on paper towels. If desired, salt lightly. Repeat in small batches until all wedges are crisped. Variation: Use wheat tortillas instead of corn. - - - - - - - - - - - - - - - - - - Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 27, 2005 Report Share Posted July 27, 2005 I can make all types of salsa but never made the chips. How do you make yours? D subprong <subprong wrote:2.50 isn't tooooo bad. Those ingredients sound wonderful and just might be worth it to try a bag or 10. I need to start making homemade tortilla chips. Corn tortillas are so cheap down here.. > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 27, 2005 Report Share Posted July 27, 2005 I just cut the corn tortillas in half and then in half again creating 4 corner chips or wedges per tortilla. Then fry them, blot them and lay on paper towels. Add salt and cayenne pepper. Or chile powder or whatever you like. It would probably turn out better in a deep fryer but I've just used a pan with oil. I've tried baking them too. The texture seems a bit more stale that way but I'm sure the temp could be turned up or something adjusted to make a better crunch. On 7/27/05, GeminiDragon wrote: > > I can make all types of salsa but never made the chips. How do you make > yours? D > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 27, 2005 Report Share Posted July 27, 2005 I have cast iron frying pans, do you think that's the best? I never tried it and I sure will now. Most of the packaged ones are stale or just dull, aren't they? D subprong <subprong wrote:I just cut the corn tortillas in half and then in half again creating 4 corner chips or wedges per tortilla. Then fry them, blot them and lay on paper towels. Add salt and cayenne pepper. Or chile powder or whatever you like. It would probably turn out better in a deep fryer but I've just used a pan with oil. I've tried baking them too. The texture seems a bit more stale that way but I'm sure the temp could be turned up or something adjusted to make a better crunch. On 7/27/05, GeminiDragon wrote: > > I can make all types of salsa but never made the chips. How do you make > yours? D > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 27, 2005 Report Share Posted July 27, 2005 Here is Emeril's recipe. He says to use a heavy pan so that cast iron might work nicely. Also, a few recipes said to use veg oil. I don't think I've ever used that type of oil. I'm going to try that next time and maybe sprinkle cumin at the end. It also says to store in a container at room temp. if there happens to be any left over (heh, not on my watch). -- Better than store bought chips, Emeril Lagasse has the recipe on Good Morning America. *Ingredients* 12 corn tortillas, cut into quarters Vegetable oil if deep-frying 1 teaspoon salt *Directions* 1. To fry the chips, add enough oil to come halfway up the sides of a large heavy pot or electric deep fryer and heat over high heat to 360° F. 2. In batches, without crowding, deep-fry the tortillas until golden brown, turning once, 2 to 3 minutes. Using a slotted spoon, transfer to paper towels to drain. 3. Sprinkle lightly with salt to taste while still hot. Serve immediately. Yield: 48 chips On 7/27/05, GeminiDragon <thelilacflower wrote: > > I have cast iron frying pans, do you think that's the best? I never tried > it and I sure will now. Most of the packaged ones are stale or just dull, > aren't they? D > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 28, 2005 Report Share Posted July 28, 2005 I make tortilla chips & pita chips, too...,slice up any kind of tortilla or pita breads (separate the layers) I do them in the oven, brush or spray them with oil, sprinkle with salt or cinnamon sugar (pita)...toast on pretty high heat (broil them if I'm in a hurry and watching them close)... The kids like to help on these and they love them as snacks. m Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 28, 2005 Report Share Posted July 28, 2005 I do something similar, with wonton wrappers. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 29, 2005 Report Share Posted July 29, 2005 If I'm going to fry at a high heat, I prefer canola oil. I've heard it's better for you than vegetable oil, too. Denise , subprong <subprong@g...> wrote: > Here is Emeril's recipe. He says to use a heavy pan so that cast iron might > work nicely. Also, a few recipes said to use veg oil. I don't think I've > ever used that type of oil. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 29, 2005 Report Share Posted July 29, 2005 > I've tried baking them too. The texture seems a bit more stale > that way but I'm sure the temp could be turned up or something > adjusted to make a better crunch. Have you tried brushing or spraying with oil before you bake, also? What temp do you use? curious although I've never made them, Amy Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 29, 2005 Report Share Posted July 29, 2005 On 7/29/05, Amy wrote: > > > I've tried baking them too. The texture seems a bit more stale > > that way but I'm sure the temp could be turned up or something > > adjusted to make a better crunch. > > Have you tried brushing or spraying with oil before you bake, also? > What temp do you use? Hi Amy - excellent idea about lightly coating the chips before baking. Probably good to just brush each tortilla before cutting. I don't think I did that the one time I baked them because I was trying a fat free version (or what ended up fat-free and a stale-like texture, lol). I wish I could remember the oven temp but it's been so long that I couldn't even begin to guess. for some reason I remember a quick broil of them but a low temp bake might be better.. sorry. Hi Denise - I've read good and bad thing about canola so I've yet to determine ...well if it's good or bad. I think some say it's healthier but others say it's not really natural (I forget). Anywho, doesn't peanut oil work well at high temps or not? Probably not very healthy. S. Quote Link to comment Share on other sites More sharing options...
Recommended Posts
Join the conversation
You are posting as a guest. If you have an account, sign in now to post with your account.
Note: Your post will require moderator approval before it will be visible.