Homemade Corn Tortilla Chips

SO SIMPLE! I could not believe it when I did some research the other day online for how to make corn tortilla chip from left over corn tortillas; they were delicious too. I had corn tortillas leftover from the other night when I made chicken enchiladas and had no idea what to do with them (since they came in a pack of 30 and I only needed 12.  So, I made these chips; give them a try.

Ingredients

- 12 six inch corn tortillas

- 3/4 to 1 cup of canola or vegetable oil (I used vegetable oil)

- salt for sprinkling

1) First you need to have your tortillas sit out overnight uncovered in a single layer or you can bake them for 5 minutes at 350 degrees Fahrenheit. This makes them a little more dried out and easier to make your chips.

2) Next you can heat your oil in a shallow frying pan; the oil needs to be around 350 degrees Fahrenheit, you can tell if it is hot enough if when the tortilla is placed in the oil a slight sizzle starts (but no smoke, that is bad).

3) Then, take your tortillas and cut each into 6 small triangles.

4) Place your cut tortillas in the oil  a few at a time, enough so that each is covered with oil and they are not overlapping each other.

5) Fry for about 2 minutes or until the chips begin to color and firm up. Use tongs or a slotted spoon and remove the chips from the oil and place in a single layer on a paper towel lined plate. Sprinkle with salt. Repeat until all your chips are done.  Allow to cool slightly and devour.

There you have it, super simple corn chips. When remove your second batch of chips from the oil place a new paper towel on top of the first batch of chip and place the new chips on top, once again repeat the layering until all your chips are done.

Enjoy!!