Near to Nothing: A Summer Apology and Homemade Tortilla Chips

We'd first like to start out today's post with an apology. We've been very flaky on posting lately. Our usual Monday, Wednesday, Friday schedule has been interrupted by summer. Both of us have been busy enjoying our families with vacations, day trips, outside fun, VBS, and house projects. We know our loyal readers look forward to new posts regularly. Please know that we still have lots of yummy things to share with you and we will hopefully soon get back to our normal posting schedule.

I do have a new recipe today--homemade tortilla chips!! No store-bought tortilla chip can come close to the flavor of warm, homemade chips, especially when served with homemade guacamole or pico de gallo!

The key to golden crisp chips is the oil temperature. I never actually check the temperature; I just adjust according to how the chips are coming out of the oil. If they are getting too dark, turn the oil down. If they aren't crispy, turn the oil up. Super oily chips are the result of the cooking oil not being hot enough. Considering this, you want to avoid adding too many tortillas to the oil at once.

I like to drain the cooked chips on my cooling. I usually turn it upside down and place it on a brown paper bag to wick away the oil (an Alton Brown trick). If I don't have a paper bag on hand, I place the rack upright over a cookie sheet.

In order to get the salt to stick to the chips, they must be salted immediately after they are removed from the oil.

Homemade Corn Tortilla Chips
Vegetable oil for frying
Corn tortillas (I prefer white)
Salt

Heat 1-2 inches of oil in large skillet over medium-high heat. Meanwhile, cut tortillas into wedges.

When oil is hot, add wedges in single layer. If they don't start sizzling right away, the oil isn't hot enough. Fry until golden brown, turning once during cooking.