When it comes to restaurant tortilla chips, the secret lies in the type of tortillas used and the method of preparation. Unlike the store-bought tortillas, restaurant chips are incredibly thin and crispy, adding a delightful texture to any dish. Here's a detailed explanation of how restaurant tortilla chips are made so thin:
1. Type of Tortillas: Restaurants typically use restaurant-grade thin corn tortillas specifically made for frying. These tortillas are thinner than the ones you find at the grocery store, which are typically designed for soft tacos or enchiladas. The restaurant-grade tortillas are made using a different process that results in a thinner and sturdier product, perfect for frying.
2. Cutting the Tortillas: Once the thin corn tortillas are obtained, they are cut into triangular or round shapes. This can be done using a knife or a specialized cutter. The size and shape of the chips can vary based on the restaurant's preference.
3. Deep Frying: The cut tortilla pieces are then deep-fried to achieve the desired texture and crispiness. The frying process is crucial in creating the thinness of the chips. The tortilla triangles or rounds are immersed in hot oil, which causes them to puff up and become crispy. The key is to fry them at the right temperature to ensure they cook evenly and don't become greasy.
4. Quality Oil: High-quality oil is often used in restaurant kitchens for frying tortilla chips. This can be vegetable oil, canola oil, or even specialty oils like avocado oil. Using fresh oil ensures that the chips don't absorb excess grease and maintain their thin and crispy texture.
5. Proper Drainage: After frying, the chips are removed from the oil and carefully drained to remove any excess oil. This step is crucial in maintaining the thinness and crispiness of the chips, as it prevents them from becoming soggy.
It's important to note that making restaurant-quality tortilla chips at home can be a bit challenging. The thin corn tortillas needed for this process may not be readily available in regular grocery stores. However, you can try contacting food supply companies or specialty Mexican stores to inquire about sourcing these specific tortillas.
Restaurant tortilla chips are so thin because they use specially made thin corn tortillas and deep fry them to achieve the desired texture. The type of tortillas, the frying process, and the use of high-quality oil all contribute to the thinness and crispiness that make them a favorite snack.