White Corn Tortillas
Coconut Oil
Deep, wide pan
Slotted spoon or tongs
Sea Salt
Heat the oil the in pan, filled only half way. We use a stainless steel wok that is dedicated to just this purpose. It sits on the counter with a lid to keep it clean when not in use. We strain and refill as needed, using the oil over and over. Coconut oil doesn't go bad or rancid.
Cut a few tortillas in quarters with scissors or fold in half to break and half again.
When oil is hot, drop tortilla quarters carefully into oil and cook until they float and have turned color slightly.
Remove from pan with a wide slotted spoon or tongs. Salt to taste. Repeat steps above as needed.
Dessert Variation:
When tortillas are hot, sprinkle with some cinnamon sugar and a little salt and cream of tartar.
There's nothing like homemade tortilla chips. So much better than packaged. Your dessert variation looks good too!
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