TORTILLA CHIPS (for eight)
Commercially prepared tortilla chips, even the baked ones, are so good these days that it’s hard to justify making your own, but if you have left over uncooked tortillas, this is a traditional way to use them.
12 day-old tortillas
2 cups peanut oil
salt to taste
1. Slice the tortillas into 1-inch-wide ribbons.
2. Heat the oil in a cast-iron frying pan until hot, 375*. Fry the tortilla strips a handful at a time until crisp and lightly golden, just 1 or 2 minutes. Transfer immediately with a slotted spoon to paper towels to drain.
3. Sprinkle with salt to taste while still hot, let them cool, then transfer to an airtight container.
adapted from David Tanis, A Platter of Figs