Tortilla chips
Votes: 1
Time: 40 min.
Complexity: easily
Servings: 4 - 6
Complexity: easily
Servings: 4 - 6
Nutritional value per serving:
Calories 253, total fat 13 G., saturated fats 1 G., proteins 4 G., carbohydrates 32 G., fiber 5 G., cholesterol 0 mg, sodium 193 mg, sugar 1 G.
Calories 253, total fat 13 G., saturated fats 1 G., proteins 4 G., carbohydrates 32 G., fiber 5 G., cholesterol 0 mg, sodium 193 mg, sugar 1 G.
Crispy, golden tortilla chips are easy to make at home, and they're much tastier and healthier than store-bought ones. You'll need corn tortillas, plenty of vegetable oil, and a deep-fry thermometer to keep the oil at a consistent temperature and ensure perfect crispness. Sprinkle the finished chips with salt or any other seasoning of your choice. Enjoy them on their own or serve them with dips for dipping.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 12 corn tortillas, 6 inches in diameter (preferably white)
- Fine salt
- Vegetable oil, for frying
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Cooking the dish according to the recipe:
- Pour 2 inches of vegetable oil into a large, heavy-bottomed saucepan. Insert a deep-fry thermometer into the pan. Heat the oil over medium heat to 350°F (180°C).
- Meanwhile, stack the tortillas and cut them into six triangles.
- Increase the heat to high. Fry the chips, a few at a time, turning them with a slotted spoon until golden brown, about 2 minutes.
- Using a slotted spoon, transfer the chips to a paper towel-lined baking sheet to remove excess oil. Before frying the next batch, heat the oil to the desired temperature. Cool the chips and season with salt. Serve with dipping sauces for dipping.
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