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Recipe

Tortilla Chips

There is nothing better than fresh, hot, crunchy tortilla chips to serve with Salsa Fresca.

Ingredients

  • 6 corn tortillas, or 2 brown rice tortillas (Food For Life®)
  • 4 teaspoons pure olive oil, or coconut oil, or palm oil, or butter of choice
  • Sea salt to taste

Method

  1. Place baking rack in first position; preheat oven broiler; line rimmed baking sheet with aluminum foil; set aside.
  2. Stack corn tortillas; using kitchen shears, or chef’s knife, cut stack into 6 even wedges.
  3. In large bowl, combine wedges and pure olive oil; toss to coat wedges on both sides.
  4. Sprinkle on sea salt to taste; toss to coat wedges evenly.
  5. Place wedges side-by-side (do not stack or overlap) on prepared baking sheet.
  6. Place baking sheet in under preheated broiler until edges brown, 2 – 3 minutes, keeping watch to take care the chips do not burn.
  7. Remove baking sheet from oven; turn chips over; place under broiler 1 – 2 minutes, or until nicely crisped.

Cool slightly; serve immediately. Servings: 36 chips. Preheat: Broiler. Prep Time: 5 minutes. Cooking Time: 3 – 5 minutes.

Or, store in airtight container at room temperature up to 2 days.

To deep-fry tortilla chips: scoop 6 cups lard into heavy-bottom pot; heat to a constant 375°F; place tortilla wedges in heated lard (do not crowd); fry until crisp; remove to paper towels to drain (pat with paper towel if desired); allow to cool slightly; sprinkle with sea salt; serve.

Note

Add seasoning of choice, such as garlic powder, onion powder, Italian seasoning, crushed dried peppers, sesame seeds, or black pepper.

For a nice change, make them sweet by mixing oil of choice with 1 tablespoon agave nectar, add 1 teaspoon ground cinnamon and 2 teaspoons cane sugar to coat wedges prior to broiling – be sure to watch them very carefully as the added sweetener will promote rapid browning.

Palm oil (the healthiest oil that one can consume) contains high amounts of beta-carotene – hence its strong orange-yellow-red color – this oil will tint the goods in which it is used.

To store used deep-frying lard or oil: while lard is still hot, stir gently with a metal spoon then skim off food particles; remove pot from heat and place in a safe place to cool completely; once cooled, scoop lard (or pour) into storage container; refrigerate until next use – use this lard to deep fry only; lard can be a few times; do not reuse lard that has been used to cook seafood or fish of any kind as certain dangerous bacteria are present in these meats that will proliferate as the lard is stored.