Name: Brown Rice Tortilla Chips
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Ingredients: 1 package brown rice tortillas, cut into chip size; 1 bottle of vegetable oil, 48oz; Kosher salt, a few tablespoons in a small dish next to the stove; Tajin seasoning, a tablespoon or so in a small dish next to the stove

Description

Homemade gluten free tortilla chips! Serve with delicious Chili Garlic Guacamole! Change up the seasonings to your tastes, you could even do cinnamon/sugar dessert chips.

Ingredients

Scale

1 package brown rice tortillas, cut into chip size
1 bottle of vegetable oil, 48oz
Kosher salt, a few tablespoons in a small dish next to the stove
Tajin seasoning, a tablespoon or so in a small dish next to the stove

Cook Mode Prevent your screen from going dark

Instructions

Cut the tortillas into the chip size of your liking. I find it easiest to use a mezzaluna type of blade, but any knife or kitchen scissors will work. Place in a bowl next to the stovetop.
Pour the vegetable oil into a heavy bottomed, high sided pan. You want the oil to be 1 to 1 1/2 inches deep, so choose your pan accordingly. Start heating the oil over medium high heat, this will take a few minutes. Do not walk away from the oil as it’s heating! You can test the oil by dropping a piece of tortilla into it. If the oil bubbles around it and it rises to the surface, the oil is ready. If it sinks to the bottom and nothing much happens, you need to wait for the oil to be a bit hotter.
While the oil is heating, place 2-3 paper towels on the counter next to the stove. You’ll place the hot chips on the towels as they come out of the oil. Once the oil is ready, one at a time, carefully place the tortilla pieces in, about 10 per batch. You don’t want to overcrowd the pan. They should start to brown almost immediately. After about a minute on the first side, use a spider strainer and flip the chips over to brown the other side, which will take about 30 seconds. Remove the browned chips from the oil with the spider and place on paper towels laid out next to your pan on the counter. Immediately sprinkle with Kosher salt and Tajin seasoning.
Continue frying and seasoning until all the chips are cooked. Turn off the heat and move the pan to a cool back burner. Let the oil cool completely before disposing. You can use an old milk carton or can for the used oil, do not pour it down your drain.