I melted cheese on mine, because it’s delicious that way. Homemade chips not only go awesome with salsa, they’re good to serve tons of different kinds of hors devours on. Sour cream, dip, guacamole, or even a spinach-artichoke dip would go great. The chips have kind of a savory taste if you eat them plain, but if you want to serve something sweet on them, toss them in cinnamon sugar! Or for a savory snack, toss some salt on them and eat ’em plain!
What you need:
- about 4 (you can do more or less, no worries) small, round, corn tortillas
- about 1 cup of vegetable oil
- seasonings (whatever you want on your chip)
What you do:
- Put your oil in a small saucepan (the frying pan) over medium heat (or if you can, put the dial somewhere between medium and low)
- Take each corn tortilla and fold it in half, then fold it in half again. You want the tortilla to tear in the shape of a chip, basically. You can cut it with scissors or a knife too, but no one cares and then you just have another dish to wash.
- Once your oil is hot, using tongs, place each “chip” into the pan and cook it for about 20 seconds on each side (don’t assume you’re doing 20 seconds, though – always just look at your chip to make sure it’s golden brown). Once you get to be more of a pro, you can cook more than one at once, but for your first one or two, just do one at a time to make sure you got this and the oil is the right temperature and everything.
- Take the chips out of the oil and put them on a paper plate covered with a paper towel (to absorb all that delicious oil).
- Once chips are cooled, put them in a bowl and add all the seasonings, then toss them around (TOSS them – don’t be a wimp or your chips won’t be evenly seasoned).
- NOM NOM NOM (I ate step number six because it was so yummy)