INGREDIENTS:

• 1 packet of Diego’s Retail or Food Service Diego’s White, Yellow or Blue Corn Tortillas

• 4 cups of vegetable or canola oil (oil is best to be 8cm to 10cm deep). Adjust oil accordingly, depending on the pot/pan.

• Fine sea salt with a bit of lime zest, or you can just use Tajin. 

Diego’s Retail & Foodservice Tortillas are available through our quality distributors Nationally & Internationally. For enquiries about our products to range or purchase, please contact us on 1800 357 077 to help with a stockist or distributor near you.

Tajin is a Mexican seasoning blend of Arbol, Guajillo and Pasilla chillies with dehydrated lime and salt

INSTRUCTIONS:

1. Cut a stack of the tortillas into quarter rectangles or eighth rectangles, depending on how large you want the chip.

2. Fan them out to allow them to dry, sitting out for ~1-2 hours. This ensures they are dry and not moist. 

3. Using a thermometer, heat oil to 177° to 180° C in a small to medium pot with some depth. 

4. Fry the cut tortillas in batches of the heated oil for ~2-3 minutes. You need to ensure enough room for them to move around and not stick together. Stir with a wide-slotted metal spoon or tongs to ensure even cooking.

5. Remove the **crisply cooked corn tortilla chips gently from oil onto a paper towel lined large bowl or baking tray and salt or season with favourite seasoning. You should add layers of paper towels on top of one another. 

6. Once cooled or still warm, eat with Guacamole, Salsa, or Elote Corn Dip. If not eating all straight away, once cooled, place in a sealed plastic bag or container and freeze to retain crispness for up to one month.

Notes: 

*A glass candy thermometer works best, as it has a clip on one side that you can hang off the side of the pot.

**The corn chips will start to go golden if cooking white corn tortillas, more so for yellow corn tortillas and a darker blue for blue corn tortillas.