Have you ever had chips made from flour tortillas? If not, you are in for a treat. You won’t find these in a store because they are too fragile (read crispy, crunchy) for commercial interest. But, they are easy to make and once you do…you will be hooked. Good bye regular corn tortilla chips. A favorite Berkeley Mexican restaurant serves them only on request. That’s the only place outside my kitchen I have ever seen them. Who needs Mexican food when you can have flour tortilla chips and bean dip!
These are even better with stale flour tortillas that have been in your fridge for ? (maybe I’d better not ask it your fridge is like mine).
The chips bubble up not unlike pastry when it is fried. And, these are much easier than making pastry. Use the chips with dips, salsa, or as nachos.
There isn’t much of a recipe; here is the basic method.
Flour Tortilla Chips
- 1 package of flour tortillas (stale is good)
- 1/2 inch of oil in a pot suitable for frying
- Heat the oil over medium to medium-hot heat.
- Cut the tortillas into triangle shapes, or any shape which strikes your fancy.
- Drop the tortillas into the hot oil a few at a time. They will cook quickly so do this in batches. Turn them after a few seconds to brown the other side.
- Drain on paper towels or newspaper.
These will keep for a day in an airtight container (once cool), you can reheat and crisp them in a warm oven.
The trick is to cook them in oil that is hot, but not so hot that they brown before crisping all the way to the center.
If you are still searching for something different for Super Bowl, gives these a try.
The first (and only, cactually!) Mexican cookbook I bought suggested doing this – making tortilla chips from actual tortillas.
Totally different. Chalk and cheese. I never bought a packet of those other chips again… 🙂
I am part of the hallelujah chorus on this!