Weekday Vegetarian: Homemade Corn Chips
Photo: Emma Alter
Thank goodness our Provincial election is over so I can go back to cooking for 3 instead of 23 or more, as I've been doing for the staff and volunteers of our local candidate. While I tried to keep all of the food I delivered light and healthy, I must admit that my daughter and I succumbed to the allure of making our own homemade corn chips. It actually worked out perfectly because we got to taste and enjoy them a bit, and then we delivered them to the office where everyone could indulge a little. They were a huge hit and my son suggested that we consider consuming nothing but corn chips for all three meals each day from now on.We used the same seasoning as the recipe called for, but I found the first batch a bit sweet for my taste, so we played around with the proportions a bit, but not much. Do a test of a few chips first, to make sure the oil is hot enough and then see if the seasoning is the way you like it. You could try different spices and make them a bit hotter too, if that's what you like. In any case, they were delicious and the sweet/salty combination was addictive.
This is from the website Macheesmo.
Homemade Corn Chips
2 Tablespoons sugar
2 Teaspoons chili powder
2 Teaspoons kosher salt
Oil for frying
12 corn tortillas, cut into strips
1 In a large bowl place sugar, chili powder and kosher salt.
2. Add about a half inch of oil into a skillet that is large and deep enough to fry the strips. Once the oil is hot, add a few handfuls of strips to the oil and stir them around. Try to make sure the strips are separated at the beginning. If you let them sit in the hot oil without stirring them, they'll all stick together. Cook for about three minutes, and make sure they get nice and crispy before removing them.
2. Using a slotted spoon, remove the chips from the oil and let them drain on a paper towel for about 30 seconds. Then dump them quickly in the bowl with the seasoning and stir to coat them. Once they have cooled a bit, move them to another bowl, and repeat until all of the tortilla strips are finished.
These will keep in an airtight container for a couple of days, well, if they last that long.