Tortilla Crisps

Method4 steps

1. 1

   Step 1: Choose either the fried method in step 2 or the baked method in step 3; use all five tortillas for that one batch. Cut each tortilla into quarters, then across into strips about ¼–½ inch wide, depending on how thick you like the crisps.

   Uses 5 corn tortillas, each 5–6 inches wide

2. 2

   Step 2: Fried method: skip this step if baking. Pour enough corn oil into a medium skillet to reach a ¼-inch depth and heat over medium-high heat. Allow about 4–6 minutes for heating, checking from 4 minutes; a strip should bubble immediately when added. Fry the tortilla strips, stirring and turning occasionally, until golden tan to lightly brown and hard and crisp; work in batches if needed rather than crowding the pan. Lift onto a paper-towel-lined plate with a slotted spoon, leaving the frying oil in the skillet. Sprinkle with salt to taste from the starting allowance, adding the separate extra salt only if needed.

   Uses All strips from the five tortillas in step 1, only if frying · Corn oil to give a ¼-inch skillet depth, only if frying · Salt to taste from the ½-tsp starting allowance, only if frying · Extra salt only if needed for the fried batch

3. 3

   Step 3: Baked method: skip this step if frying. Preheat the oven to 350°F / 175°C. Lightly brush a baking sheet with corn oil, spread out all the tortilla strips and brush them with a light layer of the same oil supply. Sprinkle with salt to taste from the starting allowance, using extra salt only if needed. Once the oven is hot, bake for about 20 minutes, turning and stirring the strips once or twice and checking for a golden tan to lightly brown colour and a hard, crisp texture.

   Check baked tortilla crisps · 20 minUses All strips from the five tortillas in step 1, only if baking · A light brushing of corn oil on the sheet and strips, only if baking · Salt to taste from the ½-tsp starting allowance, only if baking · Extra salt only if needed for the baked batch

4. 4

   Step 4: Let the crisps from your chosen method cool, then move them to a bowl for serving as a snack or garnish. This makes the crisps from five tortillas; portion them as needed. If storing, let them cool completely before putting them in a suitable covered container.

   Uses All drained crisps from step 2, if the fried method was chosen · All baked crisps from step 3, if the baked method was chosen