Tortilla Crisps and Dip

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Tortilla Crisps and Dip
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30 min.
ready in 13 h. 5 min.
Ready in


For Tortilla Chips
1 cup Canola oil
12 Corn tortilla (8-inch / 20 cm)
kosher salt
For Roasted Tomato Dip with Cheese
10 Roma tomatoes (rinsed; cored and halved)
1 small Red onion (peeled; trimmed and quartered)
6 cloves garlic cloves (skins removed; divided)
½ Jalapeño (pepper)
0.333 cup chopped white onion
2 Tbsps good-quality olive oil
0.333 cup fresh cilantro
1 tsp ground Cumin
¾ tsp kosher salt
½ tsp granulated sugar
½ cup grated monterey jack cheese
How healthy are the main ingredients?
garlic cloveolive oilsugarsaltCuminsalt

Preparation steps

For Tortilla Chips:
Homemade tortilla chips come out best if the whole tortilla is left out to air dry before frying. So arrange them on in a single layer on paper towels and leave them on the kitchen counter overnight.
Cut each tortilla into 6 triangle shaped wedges.
Pour oil into a medium skillet to a depth of 1/4-inch / 0.64 cm. Heat the oil over medium-high heat to 350°F / 180ºC. Do not allow the oil to get to the smoking point.
Line a large plate with a paper towel and have several paper towels ready to use. Working in batches, place a handful of tortilla triangles into the hot oil, in a single layer. Use metal tongs or a metal slotted spoon to move the triangles around so that all sides are coated in oil. Cook for approximately 2 minutes. or until the chips are just golden and firm. Remove the chips from the oil to the paper-towel-lined plate and sprinkle with salt. Place another paper towel over the top of the chips to absorb excess oil. It is important to keep a careful eye on the chips as they can burn very quickly.
Continue to cook the chips, working in batches, placing the freshly fried chips over a new layer of paper towel each time, and sprinkling with salt.
For Tomato Dip:
Preheat your broiler to high heat.
Arrange the tomatoes skin-side-up onto an aluminum sheet pan along with the red onion, 3 cloves of garlic and the jalapeno. Drizzle with olive oil and broil for 5 to 8 minutes or until the vegetables blister, and start to char. Watch carefully.
Remove and allow to cool until safe to handle. Trim the stem off of the jalapeno, and remove the seeds and ribs if desired. Place the jalapeno, charred garlic, charred red onion, raw white onion, remaining raw garlic in the bowl of a food processor and pulse to coarsely chop.
Add in the charred tomatoes {skin and all} and pulse a several times. Add in the cilantro and pulse until incorporated.
Pour salsa into a bowl. add in the cumin, kosher salt and sugar. Stir to combine, cover and refrigerate for 2 hours or overnight, to allow the flavors to blend.
Just prior to serving, top with cheese and and melt under the broiler. Serve with tortilla chips.