So you already know that I am a huge fan of dips (hummus, artichoke jalapeno, 6 layer and tahini) and there is no better vessel for all these dips than a good old fashioned tortilla chip. I figured that there couldn’t be much to making my own and wouldn’t you know it, they are really easy and in my opinion better than the store bought ones!
Homemade Tortilla Chips
- 1 package of yellow corn tortillas
- Vegetable oil
Start by heating your vegetable oil to a medium to medium high heat. You want the oil hot enough to cook your chips but not so hot that you burn them. While your oil is heating up cut your tortillas into eighths. Once your oil is ready lay 6-10 of your raw chips into your pan. Keep a close watch on them because it only takes a minute or two to cook them. Once they are starting to firm up (about 2 minutes) flip them over and let them cook for another minute. Pull them out with your tongs and lay them on a kitchen rag or paper towel to let the oil drain off. while they are still hot sprinkle them with a little salt and then let them finish cooling. Repeat this process until all of your raw tortilla triangles are cooked.
Now the fun begins, you can serve them just like this with your favorite dips or you can cook with them. I chose to use them as a base for some Monday night football nachos. I added diced seasoned chicken, cheese, olives and jalapeños and then baked them for I0 minutes at 350°. Once they came out I topped them with shredded lettuce, homemade salsa, sour cream and mashed garlic avocados.