homemade.tortilla.chips

So people...these are excellent. Homemade tortilla chips are so good and really extremely easy. They are the best when you aren't doing tacos (because tacos cook too fast and you're chopping all of those last minute toppings). They are the best when you make some sort of mexican casserole or something that takes a bit to bake in the oven.

Don't let me discourage you from making them when you make tacos, I'm just saying that while tacos are easy, they're also a little chaotic if you're cooking alone.

Tortilla chips require your constant presence as you can let them sit in the oil for too long and then they're too dark.

Ok, here we go....

Ingredients and tools:
vegetable oil
corn tortillas (you can use flour ones, but the corn are way better)
salt
scissors
tongs
cookie sheet
paper towel
tongs

1. Heat oil over mediumish heat. I maybe use about 2 cups...use however much you need to make them float.
2. Cut tortillas into 6 triangles.
3. Drop the tortillas into the oil in a single layer.

4. When the chips start to bubble/curl slightly/stiffen flip them over with the tongs. (This step is a learned one...you'll get the hang of when to turn them once you make a couple of batches.)
5. Once you turn them all, you'll only want to let them cook for about 30 seconds to a minute longer (sometimes not even that long), and they're ready to come out.
6. Use the tongs to put them on the paper towel covered cookie sheet to drain.
7. Sprinkle (or douse) them with salt.

A few pointers:
If you under cook them, they're chewy.

If you overcook them, they turn brown. (See a couple of the darker edges in the picture? They'll look like that all over.)

They cook super fast, so make sure you monitor them the whole time (maybe 1-2 minutes per batch).

Once the oil is hot, I usually turn it down a little (medium lowish) so they don't cook faster than I can turn them and get them out.

We eat these with salsa, sour cream, or salsa/sour cream mixed....mmmmmmm. Hungry yet?