Corn tortillas, fried and tossed in seasoning. That’s it.
2 spoonsCooking times stay about the same. Use a bigger pan, or two, when making more.
Chips are just tortillas (corn) fried and tossed in seasoning. That’s it.
If you use store-bought tortillas, look for only two ingredients: masa and water, maybe salt. Gums and fillers are crap and likely to upset your stomach. HOWEVER, if you don’t have the skill or energy to make super-perfect tortillas at home, AND you want light, crispy chips, use store-bought machine-made tortillas.
If you want strong, thick chips for dipping thick sauces or beans, make your own tortillas. Make them thick on purpose (or by accident). “Corn” chips are just a thicker, smaller shape, like the Fritos brand.
Use a shelf-stable fat, preferably one that’s solid on the shelf: lard, tallow, coconut. If you use those nasty refined cooking oils, your chips will go “stale” within a few hours. Made with a stable fat, they’ll stay crispy for at least a couple of weeks.
Each step sits next to the ingredients it uses, and moves further right as the cook goes on.
A heavy line is a safe place to stop and rest.
A dashed line starts an optional part.
Rest Safe to stop Don’t stop here tell you when you can take a break.
Standing or Can sit, and a time, show what a step asks of you.
Tick Done as you go. Your ticks stay on this device, so you can come back to where you left off.
Slice into shapes for chips. Stack several to make it easier.
Fry in batches, 7 min, stirring with a spoon until the bubbling stops.
Don’t stop here Have the bowl and seasoning ready: the next step comes right away.
Remove to a bowl and toss with seasoning. If some aren’t done, just put them back in the fryer.
The short version, for once you’re comfortable with the recipe. Print it on its own and keep it by the stove.