Posts Tagged ‘fry’

Duh Moment: Tortilla Chips

April 22, 2010

The only kind of chip I eat is tortilla chips. They are delicious and not covered in powdery crap. I also have a problem when I buy fresh tortillas that I don’t use them quickly and they are no longer fresh and delicious. The solution? Make my own tortilla chips!

The duh moment arrived when I spent entirely too much time thinking about the shape of tortillas in stores and restaurants. As I stared at the crispy round disc in my hand I pondered the triangular chips I love so much. And then my spatial reasoning came back from what I now fear was close to a permanent vacation.

Before cooking, cut the disc into four triangles like a pizza. Then bake or fry or do whatever you can to make them crispy (I don’t recommend simply waiting until they are stale!). And voila: triangular tortilla ships like the ones in restaurants and stores.

tortilla chips

These triangles were broken after baking, but still get the idea across.

I would like to remind you all that the reason I post these “Duh Moments” is to share my epiphanies of the obvious, but also to encourage others to ask the questions to which everyone else already knows the answer. Just because everyone else already knew doesn’t make the discovery any less thrilling… only the sharing of the discovery when no one blinks an eye because they all knew from birth.

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Sweet and Fried

April 5, 2010

I found the following recipe on Epicurious and made it for First Friday at Two Percent to Glory, a vintage clothing store. They were gobbled up with a chipotle pepper dip. It was interesting to see that people were making the same special snacks that are made today. The only difference today might be to bake the chips instead of frying them.

Sweet Potato Chips

recipe from Gourmet magazine April 1986

discovered via Epicurious

Ingredients

  • 3lb sweet potatoes or yams
  • vegetable shortening
  • salt
  1. Peel and slice potatoes 1/16″ thick.
  2. Heat oil in a deep fryer or pan to 380F.
  3. Fry potatoes until golden brown.
  4. Sprinkle with salt.

Variations
You can tell this is an older recipe because they call for shortening to fry the potato chips. I was not brave enough to try it so I used canola oil. I think it tastes great and is supposedly a bit healthier than shortening.

Once the chips were cooked and placed in a container, they became soft and soggy. I tried to revive them by baking the moisture out of them. I think it would have worked if I paid attention and didn’t let them burn. Try 350F for about 3 minutes.