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Tuesday, October 15, 2013

Holy Guacamole- Homemade Tortilla Chips!



I hate the glorification of the word 'busy', THEREFORE I will not be boring you with excuses as to why I haven't blogged in a while. BUT I WILL share how to make your own tortilla chips.
Ah yes- it can be done and you will not want to walk down the chip aisle at your local grocery store again! Unless its for G.H. Cretors Chicago mix popcorn... holy crap it's addicting... ANYWAYS



I made these for Sunday football and paired it with a quick pico de gallo and guacamole. 
This combo is ALWAYS a hit for game day... or any other day for that matter.


Tortilla Chips:
  • 30 yellow corn tortillas (or one large bag- I use La Banderita)
  • Sea salt
  • Peanut Oil (for frying)
  • Large bowl
  1.  Using a deep fryer- heat oil to 350 degrees
  2.  While the oil is heating- slice tortillas like a pizza into 6 triangles ( you will have to do this in batches)
  3. Once the oil is hot- start frying the chips in batches (about 15 chips per batch), flipping them over with tongs as they begin to brown (about 2 minutes)
  4. Once chips begin to brown, remove them from the fryer and let them drain on a cooling rack lined with paper towel.
  5. Sprinkle sea salt over cooling chips and place into large bowl
  6. Repeat until all tortillas have been fried
  7. Serve with your favorite salsa or guacamole!


Quick Pico de Gallo:
  • 3-4 Roma or Vine Ripened Tomatoes chopped
  • 1/4 onion minced
  • 1 jalapeno mined (seeds and veins included)
  • 1/2c chopped cilantro
  • 1/2 tsp sea salt
  • Juice from 1/2 of a lime
  1. Combine all ingredients in a small bowl and serve with your homemade chips!

Guacamole:
  • 3-4 medium sliced avocados
  • 1/2c of pico de gallo
  • 1/2 tsp salt
  • 1/4 tsp ground cumin
  • 1/2 tsp granulated garlic
  • 1/2 tsp granulated onion
  • Juice from 1/2 of a lime
  1. Mash avocados until smooth
  2. Mix in salt and spices until well incorporated
  3. Add pico de gallo and mix to incorporate
  4. Squeeze fresh lime over the top and mix (the acid from the lime will also keep the quac from browning too quickly)



Salud!

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