Occasionally a little information is a unsafe thing. You know why there is no ice cream in my home? Since if it’s there, I’ll eat it all. Chips and crazy? Their days are totaled in hours, or maybe notes.
So my trail to restraint is just to not buy the belongings that I shouldn’t be consumption all the period. Or I will. Eat them all the time.
Here’s the opinion where I blame my maternities, you know, the ones who never fed us sufficient growing up; of sequence when I reference this to them you can almost see the anger hot out of their ears.
Back to hazard. There are three clips that you can always discovery at my house—corn tortillas, oil, and salt. This is all you essential to make the greatest delightful, fresh, crunchy, flawlessly excellent, homebased tortilla chips.
In fact, if you are culinary light, you don’t even essential oil. So there’s no reason not to make them, solitary every ounce of determination I retain.
There are three rudimentary ways that we make homebased tortilla chips about here. The primary is the classic way, cooked in a little oil. The second is to bake them in the oven. The third is to swelter them in the heat up.
Fried in oil palates the best (of course), but if we are in the disposition for wounding back on calories, we’ll swelter them.
About 3/4 to 1 cup extra virgin olive oil, peanut oil, canola oil, or vegetable oil, more or less depending on how many chips you are making
Corn tortillas (get the standard kind, not the super fancy kind), each tortilla will make 6 chips, 12 tortillas will yield 72 chips, a good snack for 2 to 3 people
Kosher salt (or other coarse salt)