Tortilla chips are surprisingly simple to make, but ridiculously satisfying. They have a nice oily crunch that you just can’t get from store-bought chips. Plus, they’re fresh and warm. Super easy if you’re entertaining…or hanging out alone.
HOMEMADE TORTILLA CHIPS AND SALSA
- Flour tortillas
- Canola (or vegetable) oil
- 4 small vine tomatoes
- 1 red onion
- 1 jalapeño pepper
- 1/4 cup cilantro (optional)
- 1 Tbsp lime juice
- Salt, to taste
- Garlic powder, to taste
1) Cut tortillas into triangles.
2) Heat oil on medium high heat—you can tell it’s hot enough when you flick a drop of water in and it sizzles.
3) Fry tortilla triangles for about 15 seconds (or until they turn golden brown), flip them, and fry for another 15 seconds. They cook very fast, so be sure to pay attention and not burn them (like I did…).
4) Remove from pan and place on a paper towel to drain the excess oil.
1) Dice onions, pepper, and tomatoes, and drain the tomato juice and seeds into the sink (or salsa will be too runny). You don’t have to chop it up too small exactly—the food processor will do most of the work.
2) Put all ingredients into a food processor and blend until desired level of chunkiness is achieved.
3) Serve with tortilla chips!