Tortilla Chips

One thing both my best friend and I love is tortilla chips. We could eat them by the ton if we had them. She likes salsa or spinach dip (either creamy spinach dip from Tostito’s or spinach artichoke dip from Applebee’s), I prefer spinach dip (either of the aforementioned) or queso dip (preferably skillet queso from Chili’s) with mine. Or we’ll eat them plain – it doesn’t really matter.

Well, we had salsa but no chips. So….I made my own out of corn tortillas we had in the fridge. You can do this with either corn or flour tortillas, your choice, and it’s just as good either way.

1 pkg flour or soft corn tortillas (I use DeAnda, a local company)
Oil
Salt to taste
Preferred dip

Pour enough oil into skillet to cover about 1 inch high up the sides & heat over medium heat.

Tear tortillas into desired shapes. Corn tortillas usually just need to be folded in half twice to get 4 wedges. Flour tortillas, depending on the size of the tortilla may take more tearing.

Put 4-6 tortilla pieces into your oil. Don’t worry if it isn’t hot enough just yet, this first batch will just take an extra few minutes to cook up. Cook for approximately 2 minutes, then flip over, and cook another two minutes, or until crispy and slightly browned. When they are crispy and just barely browned, transfer from the skillet to a plate covered with paper towels. Add salt to taste. Continue with the rest of the tortillas. Serve with your favorite tortilla chip dip!