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Ingredients
- 12 x corn tortillas, medium-thick see * Note Vegetable oil Salt for sprinkling, (optional) Olive-oil cooking spray
Directions
- * Note: Choosing tortillas which weigh 10 ounces per dozen will yield the right weight for making chilaquiles.
- TO MAKE FRIED TORTILLA CHIPS: In a heavy pot, preferably at least 8 inches across and 3 to 5 inches deep, heat 1 to 1 1/2 inches of oil over medium to medium-high heat. For greatest consistency, attach a deep-fry thermometer, and adjust the heat to keep the oil at 375 degrees. A small handful at a time, fry the chips, stirring them around nearly constantly, till they've darkened just a shade and bubbling has slowed down. Use tongs or possibly a skimmer to remove the chips from the oil. Drain on paper towels. Sprinkle with salt, if you like.
- TO MAKE BAKED TORTILLA CHIPS: Heat the oven to 375 degrees. Using a spray bottle of oil, proportionately mist both sides of the tortilla triangles. Spread them into a more-or possibly-less single layer on a baking sheet, and place in the oven. Stir them around every 3 to 4 min, till they are crisp and slightly golden brown, 15 to 17 min. Sprinkle with salt, if you like.
- Makes 8 to 12 loosely packed c..
- Comments: For the crispest, most greaseless chips, the tortillas you begin with shouldn't be at all hot or possibly moist - in fact cool, dryish, slightly stale tortillas are the best. Separate the tortillas, cut each into 6 wedges, and spread the wedges out onto your work surface to air-dry for a few min. After cooking, allow to cold completely. Chips may be stored in an airtight container for up to 2 days.
- Cuisine: "Mexican"
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 288g | |
| Calories 628 | |
| Calories from Fat 69 | 11% |
| Total Fat 8.21g | 10% |
| Saturated Fat 1.3g | 5% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 130mg | 5% |
| Potassium 536mg | 15% |
| Total Carbs 128.56g | 34% |
| Dietary Fiber 18.1g | 60% |
| Sugars 2.53g | 2% |
| Protein 16.42g | 26% |
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