Sunday, November 9, 2014


Sunday afternoon I was feeling the need to spend some time in the kitchen (destressing, you know). After having zero motivation all weekend to even move, it was a welcome change. I decided to make Ina Garten's chili tortilla chips as a snack while watching episode after episode of her show with my mom. I had everything on hand and these were so easy to make. Definitely a new favorite in our house.

For the chips, you will need:
48 ounces (6 cups) oil, peanut or canola
10 (6 inch) corn tortillas
1 tablespoon salt
1 teaspoon chipotle chili powder
1/4 teaspoon chili powder
1/4 teaspoon ground cumin

Pour the oil into a large (11 inch round x 4 inch deep) stainless steel pot fitted with a candy thermometer. You want the oil to be at least one inch deep. Heat the oil to about 350 degrees.Cut the tortillas in quarters and add them in batches (I did 10 quarters at a time) to the hot oil without overcrowding 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 pan or bowl lined with paper towels. Continue cooking the chips until they're all fried.

Combine the salt, chipotle chili 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. 

For the guacamole, you will need:
2 ripe avacodos
Salt and pepper, to taste

Cut and mash the avacodo well and sprinkle with salt and pepper to taste.

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