How To Make Tortilla Chips (Ish)

Attempted to get “creative” and make tortilla chips out of wheatflour tortillas. Yes I’m playing fast and loose with the term “creative” and indeed “make” but, either way, here’s the recipe:

  • Buy round tortillas (Old El Paso were used here, but other brands are available) 
  • Cut into triangular shapes
  • Fry in loads of oil for about five minutes 
  • Eat 
Quote from observer: “Yeah they’re alright actually.”

I have a newfound appreciation for those who successfully make tortilla chips although, granted, they probably create them from bits of squashed corn and threads of sombrero’s found at crossroads next to a babbling brooks.  I’m getting confused with teenage novels about witchcraft. 

After covering the handmade chos in well distributed relish, and heating the layered cheese throughout UNDER A GRILL NOT MICROWAVED HAVE YOU LEARNT NOTHING ABOUT THE DANGERS OF CHEESE ADHESIVE?! I found them to be different, and surprisingly quite good.

Softer, yes, but that merely conjured up charming images of chewing a freshly baked, you know, baker. Burnt in places, certainly, but this added crunch and flavouring. Once I’d added a bit of salt and a pickled cats arse baked under a full moon, they were more filling and, dare I say it, wholesome tasting. Oh no wait I’ve done it again haven’t I. Ignore the bit about salt. 

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