Nacho Chips
Cut tortillas into 4 quarters with a knife or a pair of scissors.
Place in a single layer on cookie sheet, making sure that they don’t touch each other.
Place in preheated oven for 10 minutes, turning at the 7 minute mark. Check often after turning to make sure they aren't getting too brown. After 10 minutes is up to make sure they are crisp enough.
Remove from oven and let cool for 5 minutes prior to serving as they will crisp up.
Cut tortillas into 4 quarters with a knife or a pair of scissors.
In a pot over medium heat, once oil is hot drop the tortillas. (Do not overcrowd the pot).
Line a pan with paper towel, to collect excess oil.
Cook chips until curl slightly, about 20 seconds then using a spider strainer collect as many chips as possible at once and flip to opposite side, repeat with any chips remaining until all have been flipped.
Let cook on opposite side about 20 seconds, or just until they turn just barely a shade darker (not browned!). Collect as many chips as possible in spider strainer, carefully shake excess oil from chips back into pan and transfer to paper towels to drain. Repeat, quickly collecting any remaining chips, season with salt.
Serve with salas and guacamole.
Ingredients
Directions
Cut tortillas into 4 quarters with a knife or a pair of scissors.
Place in a single layer on cookie sheet, making sure that they don’t touch each other.
Place in preheated oven for 10 minutes, turning at the 7 minute mark. Check often after turning to make sure they aren't getting too brown. After 10 minutes is up to make sure they are crisp enough.
Remove from oven and let cool for 5 minutes prior to serving as they will crisp up.
Cut tortillas into 4 quarters with a knife or a pair of scissors.
In a pot over medium heat, once oil is hot drop the tortillas. (Do not overcrowd the pot).
Line a pan with paper towel, to collect excess oil.
Cook chips until curl slightly, about 20 seconds then using a spider strainer collect as many chips as possible at once and flip to opposite side, repeat with any chips remaining until all have been flipped.
Let cook on opposite side about 20 seconds, or just until they turn just barely a shade darker (not browned!). Collect as many chips as possible in spider strainer, carefully shake excess oil from chips back into pan and transfer to paper towels to drain. Repeat, quickly collecting any remaining chips, season with salt.
Serve with salas and guacamole.
