Flour Tortilla Chips
1 package flour tortillas cut into strips or triangles
canola/vegetable oil for frying
Let the tortillas dry out for about 10-15 min. in a single layer,before frying. Fry on med-high, they fry very fast. They will need to turn almost immediately after they get dropped in. You want them to brown and bubble up but not to much. Also do not overcrowd the pan. Place them on a paper towel to drain. Sprinkle with salt.
Serve and enjoy - can store in an airtight bag. Even better the second day.
Homemade Taco Tortilla Bowls
6 burrito-size flour tortillas
Olive oil or Canola oil
6 oven-safe cups or canning jars
Preheat the oven to 400 degrees. On a rimmed baking sheet, place the cups or jars upside down, evenly spacing them to make room for the tortillas that will be draped over them.
Microwave the tortillas for about 30 seconds, until they are soft and pliable. Rub a teaspoon or so of oil on the front and back of the tortilla. I used my fingers so that I could make sure to coat the entire surface of the tortilla. It doesn’t need to be a heavy coating of oil, just enough to help the tortilla crisp up and not stick to the jar or cup. Drape each tortilla over a cup or jar (I found that the tall jelly/jam jars I had sitting in my cupboard worked great, but my friend Lesli uses oven-safe tea cups and gets great results, too). I softly pressed the sides down a bit to help them form more of a bowl shape.
Bake the tortilla bowls for about 8-10 minutes, checking often so they don’t burn, until the tortillas are nicely browned and crisp. Remove the baking sheet from the oven and let the tortillas cool for a few minutes before gently removing them from the cups or jars.