musings, mutterings, and creative muddle. . .

Friday, September 17, 2010

Foodie Friday - Strip-Chips

Looking for something a little extra, a little special, to go with your Chicken-Veg Soup,  Taco Soup,   Cha-Cha Queso BlancoGuacamole, Tex-Mex Corn Dip, and Margaritas?  Well, I got it!

How about Tortilla Strip-Chips? 

Oh sure, you can buy something like that already bagged up at the store - but once you try it my way, you'll never go back to those.

To make your own Tortilla Strip-Chips you need is:

 a fry pan,
spray oil of your choice (we prefer olive oil.  And yes, spraying works best),
salt (or any spice, actually, cinnamon is also very tasty!),
and tortillas (flour works best - any variety is good). 

How many tortillas?  I use the larger ones and, typically, 1-1/2 to 2 per person is about right.  Left-overs do keep well in a zippered bag.

Spray your pan with oil, sprinkle with salt (or whatever seasoning you choose) andpreheat over medium-high heat. 

While waiting for the pan and oil to get hot, cut your tortillas into strips.  Start by cutting the tortilla in half,

then stacking the halves and creating strips. 

When oil is hot, toss in some of your tortilla strips.  Don't overload your pan, but it's okay if not all of each strip is actually touching the pan. 

Lightly spray the strips and lightly sprinkle with more salt - less is most definitely more.  Using a spatula, lift and flip sections of the strips every few minutes

until strips are nearly crisp and have spots of golden brown on each side. 

Remove to serving bowl.  I wish this picture showed the golden goodness as well as the pic above. 

To keep my strips warm while cooking all the batches, I put a wet washcloth in the serving bowl I plan to use and heat in the microwave 1 - 2 minutes. 

Remove washcloth from bowl (be careful - could be very hot), wipe out with dry towel, and add cooked strips.  Cover with a towel and the tortilla strip-chips will stay warm until served.

Have a Strip-Chip kind of day!

Robin Z

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