Chili Tortilla Chips (Serves 4)
Copyright 2012, Barefoot Contessa Foolproof by Ina Garten, Clarkson Potter/Publishers, All Rights Reserved
Photo: Quentin Bacon
48 ounces (6 cups) peanut oil
10 (6-inch) corn tortillas
1 tablespoon kosher salt
¼ teaspoon ground chipotle powder
¼ teaspoon ground chili powder
¼ teaspoon ground cumin
Pour the peanut oil into a large (11 x 4-inch) stainless steel pot fitted with a candy thermometer; you want the oil to be at least 1-inch deep. Heat the oil to about 380 degrees, or almost smoking. Cut the tortillas in quarters (they will seem large) and add them in batches to the hot oil without crowding them. Cook for 2 to 3 minutes, turning once to brown evenly. Remove the tortillas with a flat wire strainer or tongs and place them on a sheet pan lined with paper towels. Continue cooking the chips until they’re all fried.
Meanwhile, combine the salt, chipotle powder, chili powder, and cumin in a small bowl. While the chips are still hot, sprinkle them evenly with the spice mixture. Serve warm or at room temperature.
Note: Reheat the chips in a 350 degree oven for 4 minutes.