RECIPE WITH TORTILLA CHIPS RECIPES

Steps:

• With a pastry brush, paint a very light coating of oil on one side of each tortilla.
• Stack the tortillas greased side up in an even pile.
• With a sharp, heavy knife (or serrated knife) cut the stack in half, then into quarters, then into eighths.
• Separate the pieces and arrange them greased side up on a lightly oiled baking sheet.
• Toast the chips in a preheated 350 degree oven for about 10 minutes or until they are crisp and just beginning to brown lightly; watch them closely so they don't become over baked.

Steps:

• 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.