C — For the love of chips.
I can’t get away from chips, I love them so much. If you made me choose my favorite food it would have to be chips. I think I am going to have a lot of chip recipes on this blog.
There is something about the salty and crunchiness that really gets me going. It’s my comfort food. When a boy breaks up with me, I head for the chips. When I have a stressful day, I head for the chips. When someone asks me what I want to bring to a party, it will probably be chips.
I think I have tried almost every kind of chip out there. I WILL look for the good stuff. If you ever see me with the low cal stuff, I must have not read the label. Stuff that tastes like Styrofoam or cereal won’t do. Leave the cereal for breakfast.
So, I had a surplus of chile lime corn tortilla wraps from last week’s taco night. I thought I would try making chips out of them. I want to use bacon fat for frying. I love bacon fat. It’s one of those fats that can withstand high heat and also has a wonderful meat taste. I am hoping there will be a bacon lime flavor to the chips. Crossing my fingers.
| Deep-Fried Tortilla Chips |
- 1 package green chile lime tortilla chips, cut into eight pieces
- 1 inch of bacon fat, grapeseed oil or high heat oil, melted
- Salt
- Cut up tortillas into eight equal parts.
- Place oil into pan heat medium high. Get temperature to 350 degrees.
- Start dropping in tortillas a few at a time. Make sure that you don’t crowed the pot. Cook until golden brown.
- Remove chips from the pot onto a colander with paper towels to absorb the excess fat. Sprinkle salt while still hot.
- Enjoy with salsa or any other toppings or dips.