Homemade Flour Tortilla ChipsFlour tortilla chips are lighter and a little flakier than corn tortilla chips. It's hard to say which is better. I like these because they give a little more variety to your every day chips and salsa experience. Try making some of these and some of the corn tortilla chips and mix them next time you have a Super Bowl Party or some other type of gathering. The flour tortilla chips don't store as well as the corn tortilla chips, but I doubt you'll have any leftovers anyway! Make sure you make more than you think you'll need. They will disappear faster than lightning. What you'll need: Preheat your oven to 200 degrees F. Divide your flour tortillas into 2 stacks and cut each stack into 8 wedges. Spread the wedges on a single layer on paper towels and let dry for 10 minutes. This is the secret to nice, light, flaky chips. Pour the oil into your electric fryer or deep-fat fryer to a depth of 4- 5 inches. You can also use a heavy pot if you don't have either type of fryer. Make sure you the oil only goes up to about halfway on the sides of your container. Heat the oil to 375 - 400 degrees F. Once the temperature is in that range, add a handful of tortilla wedges. Fry in small batches and avoid crowding. Nobody likes to be crowded! Not even chips! Remove the chips with a slotted spoon when they start to look crispy. Put them on a paper towel to drain and season with salt if you want to. Do not fry them too long! Transfer the chips to a baking sheet and keep them warm in the oven until you are ready to get that party started. Repeat the process until the wedges are gone and people stop coming back to the kitchen for more. Make sure you check the temperature of your oil before frying your next batch. Don't stay in the kitchen too long. You need to have some fun too! Here are a few dip ideas to serve with your wonderful flour tortillas: Chiles con Queso Dip Frijoles Refritos Dip Return from Homemade Flour Tortilla Chips to Easy Appetizer Recipes home page.
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