Corn Tortilla Chips
Although it is much easier to purchase corn tortillas to make your chips, it is great to make your own tortillas from scratch. They are easy to make and they taste better.
For information on how to make your own corn tortillas see the corn tortilla section of this site.
If you choose to make your own you need to allow them to cool before you use them to make corn chips. You can make tortillas once or twice a month and freeze what you don’t use. If there is no electricity you can still whip up a batch of fresh tortillas. For details on making fresh Corn Tortillas visit the flat bread section on this site.
16 Corn tortillas
Seasonings
Oil for frying or baking
Place tortillas in stacks of four or eight. With a very sharp knife or pizza wheel cut the tortillas into wedges. I prefer eight wedges. If you want bigger chips cut the tortillas into four wedges. If you want strips, cut the tortillas in long narrow strips, approximately 1/3-1/2 inch wide. They don't have to be perfect!
For fried chips:
In a heavy dutch oven heat oil to 350 degrees. Cook the tortilla pieces a handful at a time in the hot oil. Drain on a paper towel and season. Serve warm or cool completely and store air tight to retain crispness.
For baked chips:
Preheat the oven to 400 degrees. Place the cut tortilla wedges in a bowl and sprinkle lightly with your oil of choice. Add seasonings if desired and toss the tortilla pieces to distribute the oil and seasonings. Spread the tortilla pieces across a baking sheet lined with parchment. Bake in a 400 degree oven for approximately ten minutes. You may flip them if desired. Watch them so they don’t burn! Serve warm.