Big Country Posted October 18, 2007 Share Posted October 18, 2007 A couple week's ago a friend of ours made some tortilla chips in his fryer, just using corn tortillas. Some of the best chips I've ever had. So, last week on a whim I found a fryer that was on special so I bought it. Made some chips last week and they were a hit. Tomorrow is a pot luck at work. I'm going to bring in guacamole that I make, but also wanted to bring in the tortilla chips. What is the best way for me to store them after they come out of the fryer so that they retain their crunch and don't get greasy. I was planning on setting them in a paper towel lined bowl right after taking them out then storing them in paper towel lined ziploc bags until serving them on Friday. Any thoughts/input/ideas on if this will help preserve that crunch and minimize an oil accumulation, or is there a better method I should utilize? Quote Link to comment Share on other sites More sharing options...
Bier Meister Posted October 18, 2007 Share Posted October 18, 2007 what you are doing is prob best.....then more paper towel when you get there Quote Link to comment Share on other sites More sharing options...
Atlanta Cracker Posted October 18, 2007 Share Posted October 18, 2007 That sounds reasonable, or you could just take the fryer to work!! My wife makes chips by baking tortillas in the oven. They're good and tasty without the grease. Quote Link to comment Share on other sites More sharing options...
PantherDave Posted October 18, 2007 Share Posted October 18, 2007 I put paper towles in the bottom of a brown paper bag and roll the bag up tight-works pretty good. Quote Link to comment Share on other sites More sharing options...
Big Country Posted October 18, 2007 Author Share Posted October 18, 2007 That sounds reasonable, or you could just take the fryer to work!! If the building allowed us to bring in outside electrical appliances, I would. However, they do not allow it. Quote Link to comment Share on other sites More sharing options...
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