- Corn or flour tortillas
- Oil for frying
- Small pan
- Paper towels
- Cooking thermometer (can use numbers on stove burner instead)
- Fill the small pot with 1/2 inch of oil. Use just enough oil to be able to fit chips in it.
- Heat the oil to an medium heat, waiting for the oil to get hot.
- Cut the tortillas into slices and put them in the oil to fry. Take them out when you think they are done, usually 1 minute or so. Let them drain their oil and cool on a paper towel.
- Repeat the process, changing the type of tortilla, size of chips, type of oil, frying temperature or frying time, until you find the perfect tortilla chip.
Tortilla chips become brown when fried because of a process called the Maillard reaction. See the poster on the top or clik here: http://bit.ly/Ru45s.
This at high temperature, the protein and sugars in food combine to form intense flavor and brown color. Could can read more about how this applies to tortilla chips here: http://bit.ly/OYvQWG.