Here’s a way to take your game day celebration to the next level: make your own chips! Swapping homemade pita chips, potato chips and tortilla chips for the packaged stuff will wow your guests and make your dips shine. Here’s how it’s done.
Homemade Tortilla Chips
This recipe from Chef Traci des Jardins proves frying your own tortilla chips is well worth the effort. Use leftovers to make chilaquiles: Heat salsa in a sauté pan and add the chips, then toss a few times until thoroughly coated. Top with a scrambled or fried egg and some nice Mexican cheese.
24 corn tortillas
4 quarts vegetable oil, such as corn, canola, peanut or grapeseed
Salt, to taste
Cut each tortilla into 6 pie-wedge-shaped pieces.
In a large pot over medium-high heat, heat the oil to 350°F on a deep-frying thermometer. Make sure that the tortilla wedges are separated completely, then drop them into the oil about 12 at a time. Stir a bit and cook until the chips are brown and crispy, about 1 minute. Using a slotted spoon, transfer the chips to a paper bag or paper towels to drain. Season well with salt. Serves 10.
These chips are perfect partners for homemade dips like French onion and blue cheese dip or a green goddess dip. Be sure to dry the potato slices well before frying; wet potatoes can stick together and cause the oil to splatter.
2 quarts canola oil
1 lb. Yukon Gold potatoes, peeled
Salt, to taste
Using a mandoline, very thinly slice the potatoes into chips and place in a bowl of cold water.
In a deep fryer, heat the oil to 350°F. Line a baking sheet with paper towels.
Drain the potatoes and pat dry. Working in batches, fry the potatoes until golden and crisp on both sides, about 5 minutes. Transfer to the prepared baking sheet and season with salt. Let cool to room temperature before serving.
If the chips are not eaten within 1 hour, store in an airtight container at room temperature for up to 1 day. Serves 4 to 6.
Serve pita chips with hummus or another bean dip; the sturdy, crunchy chips can stand up to a thicker texture. If you like, add a teaspoon of toasted and ground cumin seeds along with the salt for a Mediterranean flavor twist.
3/4 tsp. kosher salt
3 pita breads, 7 inches in diameter
1 1/2 Tbs. olive oil
To make the pita chips, preheat an oven to 400°F. Line a rimmed baking sheet with aluminum foil.
Brush the pita breads on both sides with the oil, cut them into 8 wedges each and arrange the wedges on the prepared baking sheet. Sprinkle the tops evenly with the salt. Bake until the wedges are light golden brown and crisp, 10 to 15 minutes, turning them over halfway through baking. Serve the pita chips warm or at room temperature. Serves 8.