Makes a large bowlful
Total preparation and cooking time: 20 to 30 minutes.
Making your own tortilla chips, or Totopos, to give them their Mexican name is pretty straightforward and the results are excellent.
Toss with salt and a little lime juice before serving and you have something really special. Use them to scoop salsas, such as Pico de Gallo or Salsa Verde or with Guacamole. Totopos are also served with ceviche tostadas, so you can scoop up the ceviche easily.
- 20, 6 inch corn tortillas - these should be stale (leave them out overnight) as fresh ones tend to absorb too much cooking oil. I used Yellow Corn Tortillas from Mexgrocer - these are ready to fry once you have laid them out to defrost.
- Vegetable oil - about an inch and a half deep in a wok or other wide pan.
- Salt & lime juice (optional).
- Cut tortillas into individual chips (see above) - I cut a mixture of 6's and 8's and even a few squares to give variation in the size of Totopos.
- Heat oil in pan for frying - it's ready when you drop in a piece of tortilla and it rapidly bubbles in the hot oil. If the oil gets too hot the Totopos will go brown - if this happens, turn your hob down and wait a minute before frying the next batch.
- Drop a batch of tortilla pieces (see photo for batch size) into the hot oil and use a slotted spoon to ensure they are all separated. The oil will bubble rapidly on the Totopos and, pretty much as soon as the bubble die down, the Totopos are ready to remove from the pan.
- Remove and place on kitchen roll to drain before transferring to a serving bowl.
- Optionally sprinkle with salt & lime before serving.