Photo by Marta Bartolomei Edmonds. Plate by Scott Bartolomei Edmonds.
These tangy chips are a great companion to a frothy beer or an icy margarita. Scott and I have been serving these to guests for years and we’ve never had a complaint. On the contrary, these chips are usually a big hit. Serve as a simple appetizer with a dip like salsa, guacamole or hummus. They are super easy to make and so much better than a store bought bag of corn chips.
Lemony Cumin Chips
6 fresh corn tortillas
canola oil for frying
1. Pour about one inch of oil into a heavy frying pan. Heat over medium high heat until the oil is hot (to test if the oil is hot, carefully sprinkle a few drops of water into the oil – the oil will sizzle loudly when ready).
2. Cut the corn tortillas into 1/4″ thin strips and fry in small batches until the strips are light and golden. Use a slotted spoon to remove chips from oil. Place the chips on a paper towel to drain any excess oil. Sprinkle liberally with lemon pepper, cumin and kosher salt to taste.
Makes 3 servings.