I made a big batch of turkey chili this weekend, using a variation of this recipe. I only spent 5 minutes throwing ingredients into the slow cooker so I felt like I could spend a little time making a "garnish" for dinner. Combine corn tortillas, hot vegetable oil, and some salt in the right way, and you've got the most delicious and crispy chips. You'll be so surprised at how good they are that you might not be able to eat the bagged kind again.
Homemade Corn Tortilla Chips
- 10 small corn tortillas
- 2 cups vegetable oil
- kosher salt
In a shallow saute pan, heat the vegetable oil over medium heat for about 5 minutes. You'll want the oil to reach around 375 degrees F. Meanwhile cut the tortillas into quarters. Fry the chips in small batches for 1 1/2 minutes a side, until golden brown. Remove from oil, place on paper towels to absorb excess oil, and salt each chip immediately. Continue cooking until all of the tortillas chips have been fried. Serve immediately.
Serve these chips as an accompaniment to chili, with fresh-made salsa, with homemade queso, or with a layered dip. They would also make an interesting scoop for chicken salad.
Sliced tortillas ready for frying.