Side note, homemade tortilla chips with a little sprinkle of a ranch seasoning
I like this idea, and I could think of a lot of interesting spice combos to use. I’m already partial to garlic and rosemary on fries in the air fryer, that would be great on tortilla chips.
Do you fry them, bake them, what? Will they work in the air fryer?
Basic pot with corn oil. The tortillas themselves are incredibly cheap when you buy the packages, I cut them into sixths instead of quarters to feel fancy.
Dunno who downvotes an honest question, but I got you back on the better side of zero.
Suffice to say most people will call me dirty, but I leave it as is most times. If I’m desperate and/or lazy and didn’t want to go to the store for more and it’s starting to taste funky, I ghetto clarify it with a 1:3 mix of cornstarch and milk respectively.
Start with one drop off water from your finger in the cold oil and when you hear it start to bubble, kill the heat and add one more drop off water. When you hear it popping once every half second or so add a small amount of the milk cornstarch mix and stir vigorously. Strain through first a course sift then a fine one. The proteins in the milk and cornstarch will bind with all the nastiness and make the particles big enough to be caught by the filters and give you almost brand new oil assuming you don’t deep fry at 400+degrees.
I like this idea, and I could think of a lot of interesting spice combos to use. I’m already partial to garlic and rosemary on fries in the air fryer, that would be great on tortilla chips.
Do you fry them, bake them, what? Will they work in the air fryer?
Basic pot with corn oil. The tortillas themselves are incredibly cheap when you buy the packages, I cut them into sixths instead of quarters to feel fancy.
Yeah, I’d do 6ths, too.
So I really hate deep frying. What do you do with the leftover oil?
Dunno who downvotes an honest question, but I got you back on the better side of zero.
Suffice to say most people will call me dirty, but I leave it as is most times. If I’m desperate and/or lazy and didn’t want to go to the store for more and it’s starting to taste funky, I ghetto clarify it with a 1:3 mix of cornstarch and milk respectively.
Start with one drop off water from your finger in the cold oil and when you hear it start to bubble, kill the heat and add one more drop off water. When you hear it popping once every half second or so add a small amount of the milk cornstarch mix and stir vigorously. Strain through first a course sift then a fine one. The proteins in the milk and cornstarch will bind with all the nastiness and make the particles big enough to be caught by the filters and give you almost brand new oil assuming you don’t deep fry at 400+degrees.