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
2. Cut tortillas into 6 triangles.
3. Drop the tortillas into the oil in a single layer.
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.
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?
