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Homemade Tortilla Chips
I make these tortilla chips to serve with roasted tomatillo salsa. They have a little heat from the chipotle. If you prefer, omit the chipotle and just sprinkle with salt after frying. Try adding a squeeze of lime to your chips right before serving for a tajin flavor. —David Ross, Spokane Valley, Washington
Ingredients
- 3/4 teaspoon salt
- 1/2 teaspoon ground chipotle pepper
- 10 corn tortillas (6 inches)
- Canola or corn oil for deep-fat frying
Directions
- 1. In a small bowl, mix salt and chipotle powder. Cut each tortilla into 4 wedges. In an electric skillet, heat 1 in. of oil to 350°. Fry tortilla wedges, several at a time, 2-3 minutes on each side or until golden brown. Drain on paper towels.
- 2. Transfer chips to a large bowl; sprinkle with salt mixture and gently toss to coat.
Nutrition Facts
10 chips: 183 calories, 8g fat (1g saturated fat), 0 cholesterol, 479mg sodium, 27g carbohydrate (1g sugars, 4g fiber), 3g protein.
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