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Homemade Chips and Salsa (Recipes)

 

I’ve always been of the opinion that store-bought tortilla chips are just not as delicious as the bowlful you get at a Mexican restaurant. Luckily, making them at home is about as simple of a task as you can find, and they taste just like the real thing. Actually, better! Take care not to over-fry the chips; with the frying time clocking in at under 1 minute, they turn from perfect to burnt in about 10 seconds.

Tortilla Chips

Ingredients:

  • 10 flour or corn Tortillas**
  • Peanut Oil (preferred) or vegetable oil
  • Salt to Taste

**Here’s a recipe for homemade flour tortillas, and here’s another for corn tortillas. Or, by all means, purchase already made tortillas.

Instructions:
1. Fill a large frying pan with about 1 inch of peanut oil. Heat over medium-high, using a candy/deep fry thermometer to check temperature. It’s ready when it reads 350 degrees.
2. Stack tortillas and cut into 6 equally sized wedges. Carefully place a few chips at a time in the oil. Fry for up to one minute, turning the chips over a few times with a slotted spoon. Transfer to a plate lined with paper towels. Sprinkle some salt on top. Continue frying remaining chips.

Recipe Adapted From: Paula Deen.

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Katie Waldeck

Katie is a freelance writer focused on pets, food and women’s issues. A Chicago native and longtime resident of the Pacific Northwest, Katie now lives in Oakland, California.

58 comments

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3:14AM PDT on Jun 21, 2014

I shouldn't read recipes while dinners cooking - I feel like changing my mind - smile
.

7:54PM PDT on Oct 13, 2013

Saving for later!

9:17PM PDT on May 20, 2013

yum, thanks!

8:52PM PDT on May 16, 2013

Will try this! Thank You

5:33AM PDT on May 5, 2013

Thanks for sharing Homemade Chips and Salsa Recipes

11:40AM PDT on May 4, 2013

Sounds great. Must try. Thank you.

6:54AM PDT on May 4, 2013

Looks so yummy... Want some now plz.. Thanks for sharing!

7:55AM PDT on May 3, 2013

Thank you

10:08PM PDT on May 2, 2013

Yummy!

8:10PM PDT on May 2, 2013

Thanks for this.

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