The chips can be made several days ahead of time and stored in resealable plastic food storage bags.
- Use three 5-inch corn (not wheat) tortillas per person
- About 3 tablespoons lard or vegetable oil, plus additional as needed
To fry the tortillas: Stack the tortillas and slice them into strips about 11/4 inch wide. Spread the strips on 1 or 2 baking sheets and leave out on the kitchen counter overnight (or, to speed the process, place in a 200-degree oven until the pieces stiffen and curl, about 1 hour).
In a heavy skillet over medium-high heat, heat the lard or oil until hot but not smoking. Working in batches, place some of the dried tortilla strips in the oil, being careful not to crowd the skillet. Using tongs, turn the strips and stir them frequently until the pieces are just golden, 3 to 4 minutes. May need to reduce the heat slightly. Transfer to paper towels or a brown paper bag to drain. Repeat with the remaining strips, adding more lard or oil between batches as necessary.
To bake the tortillas: Preheat the oven to 350 degrees.
Lightly brush both sides of the tortillas with vegetable oil. Stack the tortillas and slice them into strips about 11/4 inches wide. Spread the strips on 1 or 2 baking sheets lined with foil and bake, turning the chips at least once, until they are just golden, 15 to 20 minutes total.
From Washington cook and food blogger Ed Bruske.
Tested by The Washington Post.
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