Let’s talk about tortilla chips. I can and will eat them all. When the dude comes around at the Mexican restaurant with the fresh bowl of them, I have been known to lunge wildly toward him.
All these chips are belong to me.
So toasty. So crispy. So good for shoveling tasty dips into my mouth. Want to make them yourself? Oh, you can. You can and you should.
As always, here’s what you need:
This is a three ingredient affair.
It’s up to you how many of these suckers you make, but all you need is a stack of corn tortillas, canola oil, and salt. Pour the oil into a saucepan and bring it up to 375F. Make sure you have a lid handy just to be careful. You can’t ever really know when things are gonna get hairy.
Chop your tortillas up into cute little pieces.
I did it in quarters. You do what feels right.
Drop em into the hot oil.
You wanna put them in there until they brown and slightly bubbled on their surface. Maybe a minute?
Now yank them out with a slotted spoon and put them on paper towels. Salt while still hot.
They’re going to be hot for longer than you think. I learned this the hard way.
Enjoy them with salsa or guacamole or queso. If you’re a baller, like my friend Nicky, you dip them in this:
All the things you love about salsa, guacamole, and queso in one.
She was nice enough to give me the recipe to share with you! Here it is:
Nicky’s Avocado Feta Salsa
serves 4-8 (or just 1 if it’s me)
2 plum tomatoes, seeded and chopped
1 avocado, peeled, pitted and chopped
1/4 cup chopped red onion
1 clove of garlic, minced
1 tablespoon fresh chopped parsley
1 tablespoon fresh chopped oregano
1 tablespoon olive oil
1 tablespoon white wine vinegar
2 ounces crumbled feta cheese
Mix up the first four ingredients (be gentle! the tomatoes bruise!). Mix in the herbs, again being careful. Toss in the olive oil and the vinegar. Lastly, add the feta. Cover and chill for 2-6 hours, then serve.
So, there you have it! That should hold you for about, uh, ten minutes or the next commercial break, whichever comes first.
