Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality


I can be reached by phone or text 8am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.

Established in 2006 as a Community of Reality

Would you like to react to this message? Create an account in a few clicks or log in to continue.
Established in 2006 as a Community of Reality

Many Topics Including The Oldest Dinar Community. Copyright © 2006-2020

Homemade Tortilla Chips


Posts : 28412
Join date : 2013-01-12

Homemade Tortilla Chips Empty Homemade Tortilla Chips

Post by Lobo on Wed 27 Jan 2016, 8:56 pm

Homemade Tortilla Chips Img99l
Homemade Tortilla Chips
Homemade Tortilla Chips Translucent
Be the first to Write a Review
Prep Time: 10 minutes
Cook Time: 15 minutes
Servings: 10
There is nothing like warm, fresh chips, which makes frying your own very satisfying, says Chef Traci Des Jardins. If you do it once, you will always know that the effort is totally worth it. You can use leftover chips to make chilaquiles, which is one of her very favorite breakfasts. Just take the leftover salsas, heat in a sauté pan and add the chips; toss a few times until thoroughly coated and then top with a scrambled or fried egg and some nice Mexican cheese. Delicious.

  • 97


  • 24 corn tortillas
  • 4 quarts vegetable oil, such as corn, canola, peanut or
  • Salt, to taste


Cut each tortilla into 6 pie-wedge-shaped pieces.

In a large pot over medium-high heat, heat the oil to 350°F on a deep-frying thermometer. Make sure that the tortilla wedges are separated completely, then drop them into the oil about 12 at a time. Stir a bit and cook until the chips are brown and crispy, about 1 minute. Using a slotted spoon, transfer the chips to a paper bag or paper towels to drain. Season well with salt. Serves 10.

Recipe by Traci Des Jardins, Chef/Owner, Jardinière and Mijita, San Francisco

    Current date/time is Tue 26 Jan 2021, 6:54 am