Making tortilla chips?

Question

does anyone know a fairly simple way to make tortilla chips at home? i need to make some for a class project. it doesn't matter if its baked or fried. I would really appreciate anyone who knows how to make good chips.

thank you everyone! i think i might make a variety. i have to make enough for a whole class. i also have to make a guacamole type dip with them. but all this talking about chips and pic de gallo make me so hungry! i think i might have to run and get some for myself!

Answer 1

Preheat oven to 400° F.

Place 3 or 4 tortillas in a stack and cut them into 4 wedges. Repeat with remaining tortillas, making 40 wedges total.

Arrange wedges in a single layer on baking sheets. Bake for 8 to 10 minutes or until crisp. Cool before serving. Store in an air-tight container for up to 2 weeks.

Serve with salsa.

Makes 40 tortilla chips. Serves 8; 5 chips per serving. Preparation time: Less than 5 minutes. Cooking time: 8 to 10 minutes.

Answer 2

Go to the store and buy some corn tortillas. Get any type of vegetable oil or if you want to impress use sunflower oil. Cut the tortillas into sections that make them look like Small triangles. Set aside. In a deep frying pan pour enough oil into the pan so that you have at least an 3/4 of an inch of oil in the pan. Like I said make sure it is a deep frying pan. Place on medium to medium high heat. You will know the oil is hot enough by placing a small piece in and it bubbles quickly. Place a few sections of the cut tortillas in a time. Do not drop, throw, or chunk the pieces in unless your into burns. Small batches are easy to control and always come out better. So, place a few in and watch them for a minute or so. When they begin to curl and slightly brown, take them out with a slotted spoon or tongs. Place the chips onto a paper towel over a plate to drain and cool. As soon as you remove them from the oil and place them on the paper towels add salt to taste. It sticks to the chips when they are hot. Its really quite easy but be careful, hot oil is not a toy

Answer 3

Go buy white corn tortillas (my preference), heat up a frying pan with about 1/2' of canola oil... cut the tortillas in a triangle shape or what ever shape you want.. Fry until crispy and light brown. Drain or put on a paper towel to soak up any excess oil.. Salt if you want.. and there you go! ps.. Don't forget to make some pica de galo(not sure about the spelling) which is cilantro, tomato's and onions.. Dice small .. eat with the chips..

Answer 4

Buy some tortillas and cut them in small pieces (I guess a triangle). Then put some oil in a pan on the stove and throw the tortillas in and let them fry. Then take them out and place them on a plate with a papertowel underneith so it will soak up the excess oil. Then keep making more batches.

Answer 5

Yep... all of the above suggestions are great. I prefer yellow corn tortillas, however... it just gives a nice, thick CRUNCH! I recommend making some homemade guacamole to go with them. What a pair!

Happy frying.

Answer 6

get tortilla cut in half and then half again.. deep fry in oil that will fit a big pan half way.. salt them when they come out.. they are better than bagged chips.. yum.. i gotta go now you got me on a chip and salsa run.. :D

Answer 7

Great Recipe: Go as back as far as you dare: Store Bought Tortillas. Corn Mix and Tortilla maker. Or all the way to the original Corn itself. I guess you have to ask yourself if you want a "C" a "B" or an "A" ... good luck


Lime Tortilla Chips Recipe courtesy Alton Brown, 2006
Show: Good Eats
Episode: TORT(illa) Reform





1/4 cup freshly squeezed lime juice
2 teaspoons kosher salt
10 fresh corn tortillas, cut into quarters Recipe follows:
2 quarts peanut oil

In a small mixing bowl, combine the lime juice and salt. One at a time, dip the chips into the mixture and arrange on a cooling rack set inside a sheet pan. Allow to dry for 1 hour or until there are no visible signs of moisture on the chips.
Place the oil into a 5-quart pot or Dutch oven and heat to 365 to 375 degrees F. Gently lower the chips, 5 to 6 at a time, into the oil and fry for 20 to 30 seconds. Using a slotted spoon or spider, remove the chips to a newspaper-lined sheet pan. Allow to cool 3 to 4 minutes before serving.

*If you prefer plain tortilla chips simply stack the fresh tortillas, cut into quarters and fry according to the instructions above. If you are making chips from the Good Eats recipe in this episode, the cooking time will be 1 to 1 1/2 minutes.



Corn Tortillas Recipe courtesy Alton Brown, 2006
Show: Good Eats
Episode: TORT(illa) Reform





1 1/2 to 2 pounds Nixtamal, recipe follows
4 to 5 tablespoons lukewarm water
1 teaspoon kosher salt

Place the Nixtamal into the bowl of a food processor and pulse 10 to 15 times. Add 2 tablespoons of the water and pulse 8 to 10 times, stopping to scrape down the sides of the bowl once or twice. Add 2 more tablespoons of water along with the salt and pulse until a dough begins to form. If the dough is still dry and somewhat crumbly, add the remaining tablespoon of water and pulse several times. Turn the dough out onto the counter and shape into a ball. Wrap the ball of dough in plastic wrap and allow to sit for 30 minutes. *You may also make tortillas from pre-ground masa flour following the directions on the bag.
Preheat a cast iron griddle over medium-high heat until it reaches 400 degrees F.

Divide the dough into 1 1/2-ounce portions, shape into balls, and keep covered with a damp tea towel.

Cut a 1-gallon zip-top bag in half and line the base of a tortilla press with the plastic. Place 1 ball at a time onto the press and top with the other half of the plastic. Close the press and push down firmly several times until the tortilla is flattened. Remove the plastic wrap from the tortilla and place onto the cast iron skillet and cook for 1 minute on each side. Remove the tortilla to a plate lined with a tea towel. Cover the tortilla with a second towel to keep warm. Repeat with all of the dough. Use immediately or store in a zip-top bag in the refrigerator for up to a week.


Nixtamal:
1 pound dried corn kernels, approximately 2 cups
6 cups water
1/2-ounce slaked lime* (commonly called cal), approximately 2 tablespoons
*Cook's Note: Both dried corn and slaked lime (cal) are available online and in most Latin markets.


Rinse the corn under cool water; drain and set aside.
Place the water and the lime into a 3 1/2 to 4-quart, non-reactive stockpot, set over medium-low heat, and stir to combine. Add the corn and bring just to a boil, stirring occasionally. Make sure that it takes at least 30 to 45 minutes to come to a boil. Once the mixture comes to a boil, remove from the heat, cover, and allow to sit at room temperature overnight. Do not refrigerate.

Drain the corn in a large colander and rinse under lukewarm water for 5 to 6 minutes while rubbing the corn kernels between your fingers in order to remove the outer coating. Place the corn into a large bowl, cover with lukewarm water, and allow to soak for 2 to 3 minutes. Drain, rinse, and repeat. Use immediately to make masa dough for tortillas.

Yield: approximately 1 1/2 to 2 pounds nixtamal
Prep Time: 15 minutes
Cook Time: 45 minutes
Inactive Prep Time: 12 hours

Answer 8

do what michelle m said, but the healthier way is to bake them. place the triangled shape chips on foil covered baking sheet. spray lightly with pam and sprinkle with salt

Answer 9

cut soft corn tortillas into triangles and deep fry them.