Ever wondered how to make your very own golden and crunchy corn chips? Maybe not. But once I let you in on the secret to how easy they are to prepare, I know you’ll be reaching for corn tortillas and canola oil ready to give handmade chips a go. Really and truly, tortillas and oil are the only ingredients you’ll need, plus a little salt to taste. To make about 8 cups of corn chips, here’s what you do:
Add enough canola oil to a large heavy pot to reach a depth of about 7.5 centimetres (3 inches). Heat the oil over medium-high heat to 175°C (350°F). Meanwhile, tear each tortilla in half down the middle, and then tear those halves down the middle again.
Working in batches, cook the tortillas in the hot oil, stirring nearly constantly with a spider, for about 3 minutes, or until the chips are golden and crispy. Use the spider to remove the chips from the oil and transfer to a baking sheet lined with paper towels. Season immediately with salt to taste. Repeat with the remaining tortillas.
The chips will last up to 3 days stored in an airtight container at room temperature. You can rewarm them in the oven on 190°C (375°F) for 5 mins, if desired.
Aside from the fact that homemade corn chips are delicious, I love making them because they’re a snack that many people default to buying at the store so guests are thrilled when they’re presented with the homemade kind. Serve with Eggplant Dip, Homemade Tomato Salsa and/or Guacamole. Or if you want to get a little fancy, serve with Fresh Crab and Avocado Dip. Ooh la la…