Hot & Tangy Homemade Tortilla Chips
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- 3 lb
- small round corn tortillas
- 3/4 c
- chili powder, hot
- 1 1/4 Tbsp
- citric acid
- 1 Tbsp
- sea salt, fine
- 1 Tbsp
- hungarian paprika
- corn oil, fryer oil, etc.
1Preheat deep-fryer to about 375 degrees, depending on your fryer.
Preheat oven to 175 degrees.
Mix hot-red pepper(I prefer Hatch Hot New Mexican chili powder, but the sky is the limit), citric acid, salt and paprika in a bowl. When thouroughly mixed, pour into a nice sized, red pepper shaker--like found in Italian restaurants.
Start by cutting the tortillas into wedges as if to cut a pizza...let's call them home-made doritos. You can cut about 6-8 tortillas at a time with a nice big knife.
2I like to use a big aluminum catering pan(like the pic) to dump the chips into right out of the fryer. So have one of these right by the fryer so I don't get oil everywhere.
3Ok, so drop about 20 wedges into the fryer and let cook until slighty golden, not too long because these are going into the oven for a bit too.
4After they are done in fryer, dump into aluminum pan and sprinkle with pepper seasoning. Put a lot on them coating them. Flip over each hot chip and sprinkle the other side. Quickly place aluminum pan with seasoned chips into the oven and continue frying more tostada chips, pulling out the pan from the oven each time, seasioning, returning to oven etc.
5After all the chips are cooked and seasoned-- place them in oven to let the spices really cling to the chips. About 25-30 minutes on 170 degrees. During the baking in oven, mix them up a few times with a big spoon just to give them some even toasting.
6Let them cool for a bit then Bag 'em up for your spicy friends, or Grab a beer or margarita and enjoy. During the more humid months, these go stale rather fast, so i usually cook them other times....or if they do go stale bake in oven on low again for a few minutes.