Fried Tortilla Strips
These are pan-fried crisp and salty, perfect on top of a mexican-style soup or chili. You can also cut them larger and make homemade chips to go with salsa. Originally served as part of: Super Chili.
Ingredients
- 2 small white corn tortillas
- 4 tablespoons canola oil (divided)
- kosher salt
Instructions
We start by heating a small frying pan over medium heat. We then take a tortilla, fold it in half, cut with scissors, and then cut strips and place on a plate. We repeat with the other tortilla and place these strips in another pile on the plate.
We pour three tablespoons of the oil into the pan and when the end of a wooden spoon placed in the oil causes bubbles to rise quickly around it, we know the oil is hot. We place half of the strips into the oil and stir around with our tongs to try and keep them in one layer. After about a minute, we stir again, trying to turn any strips that are sticking out of the oil. When they are golden and crisp we remove them from the oil with our tongs and place them on a paper-towel lined plate. We immediately sprinkle them with some salt. We add a little more oil, make sure the oil is hot, and repeat with the second batch.
Ingredients
- 2 small white corn tortillas
- 4 tbsp canola oil (divided)
- kosher salt
Instructions
Heat a small frying pan over medium heat. Fold each tortilla in half and cut it into strips with scissors.
Grown-up
Add 3 tablespoons of oil; it’s ready when a wooden spoon handle dipped in it bubbles fast. Fry half the strips, stirring with tongs to keep them in one layer and turning any that stick up, about 1 minute, until golden and crisp. Drain on paper towels and salt right away. Add a little more oil and fry the rest.
Sprinkle over chili or soup. Cut bigger, they make chips for salsa.