Aeagle.261 net.cooks utzoo!decvax!harpo!eagle!cw Wed Apr 7 09:19:51 1982 Tortilla chips Tortilla chips are easy. Just cut ordinary corn tortillas into eighths (like pizza) and cook in hot clear oil (corn oil, peanut oil, vegetable oil). Best and most authentic is lard; it adds an interesting flavor. The trick is to have the oil just under smoking when the chips go in. The oil should stay hot. I think a gas range is easiest for this, but a deep fryer works well too. Do the chips in small groups, shake them off when they come out, hold them in a bowl lined with paper towels ( add layers between chips if that seems desirable), and keep them in a warm oven (150-200 degrees) until ready to serve. If you like something different, use flour tortillas. These chips are specially good if served warm with cinnamon sugar sprinkled on top. A fine light dessert for a heavy Mexican meal. By the way, these chips are all much better than the commericial kind. At best bagged chips are pale imitations and always too heavily salted; I never salt my chips. Charles Wetherell ----------------------------------------------------------------- gopher://quux.org/ conversion by John Goerzen of http://communication.ucsd.edu/A-News/ This Usenet Oldnews Archive article may be copied and distributed freely, provided: 1. There is no money collected for the text(s) of the articles. 2. The following notice remains appended to each copy: The Usenet Oldnews Archive: Compilation Copyright (C) 1981, 1996 Bruce Jones, Henry Spencer, David Wiseman.