<?xml version="1.0" encoding="UTF-8"?>
<item>
  <id>11346</id>
  <title>Basic Tortilla Chips</title>
  <total_time>30 mins</total_time>
  <active_time>30 mins</active_time>
  <serves>80 chips</serves>
  <published_at>Wed Jan 02 12:19:00 -0800 2008</published_at>
  <updated_at>Wed Mar 05 16:53:20 -0800 2008</updated_at>
  <difficulty>Medium</difficulty>
  <cuisine>Mexican</cuisine>
  <type>CHOW</type>
  <link>http://www.chow.com/recipes/11346</link>
  <pubDate>Thu, 06 Mar 2008 00:53:20 GMT</pubDate>
  <short_description>Salty, crunchy corn chips</short_description>
  <long_description>Salty, crunchy corn chips that are begging to be dunked in salsa or topped with cheese for homemade nachos.</long_description>
  <introduction>
    <![CDATA[<p>Anyone who has snacked on freshly made tortilla chips can attest to their addictiveness and vast superiority to mass-market offerings. If you aren&#8217;t lucky enough to have high-quality <a href="/pick/3765">tortilla chips</a> available in your area, don&#8217;t fret because you can make your own with this recipe. It&#8217;s a bit of work, but you’ll earn plenty of friends. And it goes without saying that these are a natural pairing for <a href="/recipes/10647">guac</a> and <a href="/recipes/10646">salsa</a>.</p>


	<p><strong>What to buy:</strong> Use good-quality corn tortillas for this recipe. Though the mass-produced kinds are acceptable, these chips are just tastier made with Mexican-brand tortillas such as <a href="http://www.tortillasguerrero.com/">Guerrero</a>.</p>


	<p><strong>Game plan:</strong> Chips can be stored at room temperature in an airtight container for up to 5 days.</p>


	<p>This recipe was featured as part of our <a href="/stories/10890">Super Bowl for a Crowd</a> menu.</p>]]>
  </introduction>
  <instructions>
    <![CDATA[<ol>
	<li>Heat oil in a large frying pan or cast iron skillet over medium-high heat until shimmering but not smoking or 350°F on a deep-frying thermometer, about 8 minutes. Meanwhile, line two large plates or baking sheets with paper towels and set aside.</li>
		<li>When oil is hot, add a few handfuls of tortilla wedges, being careful not to overcrowd, and fry until golden brown, about 2 minutes per side. Remove chips with a slotted spoon to the paper-towel-lined plates or baking sheets and sprinkle with salt. (Check the oil temperature in between batches and adjust heat accordingly.) Repeat with remaining tortillas and serve.</li>
	</ol>]]>
  </instructions>
  <img>http://www.chow.com/assets/2008/01/tortilla_chips290.jpg</img>
  <author>Kate Ramos</author>
  <category>
    <id>52</id>
    <name>Snack</name>
  </category>
  <ingredients>
    <ingredient>
      <ingredient_id></ingredient_id>
      <description>
        <![CDATA[<p>2 cups vegetable or canola oil</p>]]>
      </description>
    </ingredient>
    <ingredient>
      <ingredient_id></ingredient_id>
      <description>
        <![CDATA[<p>10 (6-inch) corn tortillas, each cut into 8 wedges**</p>]]>
      </description>
    </ingredient>
    <ingredient>
      <ingredient_id>301</ingredient_id>
      <description>
        <![CDATA[<p><strong>Kosher salt</strong> for seasoning</p>]]>
      </description>
    </ingredient>
  </ingredients>
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