Crispy Tortilla Strips
My boyfriend likes salty, crunchy food – and pretty much insists on something like this to accompany a bowl of chili. So I panicked for a moment when I found I had no chips on hand the other night to serve with my green chili – until I saw that I had some corn tortillas that were a little past their prime. I fried them up quickly, and man, was that a good idea! The strips were fresher and tastier than any store-bought bag of tortilla chips, and we gobbled these up in one sitting.
There’s no recipe really required. Just cut your tortillas into strips while you heat up a medium saucepan of cooking oil – canola, grapeseed, or peanut all work. Drop the strips into the oil carefully in small bathes and lift them out with a spider just as they start to turn light brown – they’ll continue cooking from the hot oil on them, so you don’t want to overcook them. Lay the strips on paper towels to drain and dust with sea salt.