Last week I made our favorite Chicken Tortilla Soup. One of our favorite facets of this soup are all of the a la carte toppings that can be added. Especially the tortilla strips. Thin, salty, and crunchy mmmm.
Except that I dislike how long they take to stir, and turn, and stir again, waiting for them to brown.
And then I saw the pop corn popper on the counter - just begging to be used, and had an epiphany.
I couldn't believe how easy these were, and the popper took care of everything!
Note, a "Stir-Crazy" or similar pop corn machine is required for this recipe.
Tortilla strips - as many as desired, in stacks of 12-15 (corn or flour)
3 Tablespoons Coconut oil, or oil of your choice
coarse salt
Place tortillas in a stack and cut them into 1/2 x 2" strips with a large kitchen knife.
Turn pop corn popper on, and add oil. Once oil is heated (seconds), add tortilla strips. Take care not to overfill. The bottom wire must be able to move the weight of the tortilla strips.
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| Note the motion from the blurred parts of the image |
Sprinkle with coarse salt, cover with lid and walk away. Check intermittently, and remove when crisped to satisfaction.
Carefully remove with slotted spoon or tongs, and allow grease to drain on a paper towel, over a bowl. Salt and season to taste.
Sprinkle over soups or salads
Variation - For a sweet taste, sprinkle with cinnamon sugar and serve over ice cream
Except that I dislike how long they take to stir, and turn, and stir ... pstircrazy.blogspot.com
ReplyDeleteThanks for the visit and comment Jonas. They do take a long time to stir, and turn. In my experience they take about the same amount of time when I prepare them in a pan too, so for me, the popcorn popper allows me to multi-task rather than stirring and turning by hand.
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