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Corn tortillas and a vat of hot oil make pure magic with these homemade tortilla chips from actor and chef David Burtka's cookbook "Life Is A Party."
David likes to serve these with his Guacamole or Red Snapper and Shrimp Ceviche.
Adapted from Life Is A Party by David Burtka. Copyright © 2019 by David Burtka. Used with permission by Grand Central Publishing. All rights reserved.
Fill a large dutch oven halfway with canola oil. Heat the oil over medium-high heat until a deep-fry thermometer registers 350˚F. Set a wire rack on a baking sheet and set it nearby.
Working in batches, add the cut tortillas to the hot oil and fry, stirring occasionally with a metal spider, until crisp and lightly browned, about 1 minute. If you want the tortillas to curl a bit, use the back of the spider to gently hold the tortillas down in the hot oil.
Transfer the fried tortillas to the rack and season liberally with salt while they're hot. Serve still slightly warm or at room temperature. Store any leftover tortilla chips in an airtight container at room temperature for up to 1 week.