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Tips, tricks and recipes to make tortillas at home.
There’s nothing like a big, never-ending basket of warm tortilla chips and a bowl of freshly made salsa to start off a delicious Mexican-themed meal. Whether or not you overeat those chips and salsa and ruin your appetite is a matter of your own personal self-control—and something of which we’re all most likely guilty of.
For National Tortilla Chip Day, we encourage you to take matters into your own hands and make tortilla chips at home using these tips, tricks and recipes from some of Raleigh’s greatest tortilla chip-makers: Lola’s Beach Bar and Virgil’s Cocktails and Cocina. And don’t forget to save room for the main course!
Virgil’s Cocktails and Cocina Baked Chip Recipe
9 Guerrero brand 6-inch corn tortillas
2 Tbsp. neutral oil (rice bran oil is preferred)
Preheat your oven to 350 degrees. Lightly brush both sides of the tortillas with oil. Cut the tortillas into fourths and place them onto baking sheets lined with a rack. Season them with salt and sugar. Bake for 15 to 20 minutes, rotating the baking sheets every 5 minutes.
You are looking for a very slight pliability in the chips and for them to be a little lighter in color than you would expect from a fully cooked chip. Keep in mind that the chips will continue to cook for the first few minutes out of the oven.
Lola’s Beach Bar Chip Tips
Use white corn tortillas and pure, clear frying oil. Fry tortillas at 325 degrees for 90 seconds. Season chips to taste with a mixture of 2/3 salt to 1/3 Tajin seasoning.
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