Many years ago, a wonderful friend of mine taught me how to make homemade tortilla chips. They are incredibly easy, far superior to any store-bought chip, and something fun to do with your wee ones on a lazy, Sunday afternoon. Plus, they’re perfect for any Cinco de Mayo celebration! Serve with a margarita and our homemade roasted tomato salsa.
Although simple to make, homemade tortilla chips are a bit of a messy job, so first line the floor with newspaper and the counter next to the stove with a couple layers of paper towel. Have the brown grocery bag close to where you are going to fry.
Heat an 1/4 inch of oil in the bottom of a large frying pan over medium high heat. Cut tortillas into six triangle wedges. When oil is bubbling and hissing (about 350 degrees) place around six wedges into the oil making sure not to overcrowd pan. When tortillas start to get golden and firm (about a minute) turn over with tongs and cook another minute. Use tongs to remove from pan and place on paper towel to help saturate some of the oil. Continue this process until you are out of tortillas. When a batch or two are cooled on the paper towel, place in paper bag, and add sea salt. Shake gently in the paper bag to absorb more of the oil and coat chips with salt. Nothing compares to fresh, warm, homemade tortilla chips! ¡Delicioso!