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Tortilla Crisps Recipe

I thought these little gems up while I was working out my guest blog post over at What’s Cooking? I had decided to do a bit of fusion cooking, mixing Asian Techniques with Mexican flavors. I called this little creation Jerry’s Tex-Mex Fried Yellow Rice (amarillo arroz frito). It seems to have been quite a hit.

Since the method was Chinese, I thought of the foods I usually order when I’m going for takeout. One of the items that always hits my list is fried wonton, so I wanted to simulate that as well, but with ingredients fitting the flavors of Mexico. The first thing that came to mind was flour tortillas, and I gotta say they were the perfect compliment.

These little guys are so simple to make that you’ll want to be sure to have them around all year long, but with Cinco de Mayo coming around the corner, these will make a perfect addition to the snack table.

Tortilla Crisps Recipe
 
Author:
Ingredients
  • 2-10 “gordita” or home-style flour tortillas
  • 1-2 cup(s) vegetable oil
  • Coarse-grained sea salt
Method
  1. Cut tortillas into 8 pie shaped slices each. The number of tortillas used depends entirely on the number of people you are serving. I assume 2 per person.
  2. Place oil in a pan over medium high heat (1 cup oil for a stir-fry pan, 2 cups for a saucepan). When oil is just shimmering (when the top of the oil appears to be moving on its own), drop 2-4 wedges into oil, depending on the size of your pan.
  3. Allow tortillas to hit golden brown, flipping at least once during frying. Total cooking time per batch is roughly 30 seconds.
  4. Remove crisps from oil and place on an inverted cooling rack placed over a piece of newspaper or some brown paper bags. Sprinkle immediately with salt.
  5. Serve hot with salsa or as a side with rice or beans.

mexican-fried-rice

What I would have done differently had I thought of it at the time:

I think next time I’ll mix the salt with a bit of chili powder and cumin, but these were still incredibly tasty.

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