Dharma used to say. For me, this means giving up trying to work in the IT industry, and going back to school for a culinary degree. For the cost of the program, the Culinary Arts department at Grossmont College is very good, and very popular. As a first semester student, my odds of getting the baseline classes for savory and pastry were slim and none. I did get into an elective course, Wines of the World. It's a fun class. Chef Dave is funny, knowledgeable, and passionate.
We, the students, are encouraged to bring foods to pair with the wines. Last week we did a test tasting, and I brought some nice persian cucumbers from my CSA. This week, Chef Dave rrecommended chips as a good accompaniment to what we are drinking. Tonight is Champagnes of the World.
My Original thought was to make sweet potato, or even mixed root vegetable chips. But then I remembered the left over corn tortillas from the other night's soft tacos. No reason to let those go to waste. We bought a kilo, and barely reduced the pile by a noticible amount.
So, I pulled out the deep fryer, and topped off the oil. Got it heated to it's hottest setting, 375 degrees. This is really important; when deep frying use a high temperture oil, like canola, peanut, or grapeseed, and have it as hot as possible without smoking That will help ensure that foods will not be greasy. I cut the tortillas into 16ths, and fried them in small batches, making sure not to crowd the basket.
I mixed a tablespoon of cumin into a 1/4 cup of salt, and sprinkled the chips with it while they were draining on a paper towel. I think they are very tasty. Hopefully my classmates will agree.