Corn Tortilla Chips Recipe
Ingredients
| 12 (6-inch or 15-cm) corn tortillas, preferably day-old | ||
| Lard or vegetable oil | ||
| Salt | 1 Teaspoon | |
Directions
1. If tortillas are fresh, let stand, uncovered, in single layer on wire rack 1 to 2 hours to dry slightly
2. Stack 6 tortillas; cutting through stack, cut tortillas into 6 or 8 equal wedges. Repeat with remaining tortillas.
3. Melt enough lard in deep, heavy, large skillet for 1/2 inch (1.3-cm) depth. Heat to 375°F (190°C); adjust heat to maintain temperature.
4. Add as many tortilla wedges to skillet as will fit in single layer. Fry, turning occasionally, until crisp, about 1 minute. Remove with slotted spoon; drain on paper toweling. Repeat until all chips have been fried. Sprinkle chips with salt.
2. Stack 6 tortillas; cutting through stack, cut tortillas into 6 or 8 equal wedges. Repeat with remaining tortillas.
3. Melt enough lard in deep, heavy, large skillet for 1/2 inch (1.3-cm) depth. Heat to 375°F (190°C); adjust heat to maintain temperature.
4. Add as many tortilla wedges to skillet as will fit in single layer. Fry, turning occasionally, until crisp, about 1 minute. Remove with slotted spoon; drain on paper toweling. Repeat until all chips have been fried. Sprinkle chips with salt.
Chef
