Good morning, welcome to Sunday and as we get ready to walk into a new week I wanted to share a holiday celebrated February 24 National Tortilla Chip Day #nationaltortillachipday. Life is funny when we purchased groceries the other day for the month I forget to pick up Tortialla Chips and Velveeta Cheese for Nacho’s and with both Charlie and Bradley here this evening that would have been a great dinner.
Instead I plan on taking Charlie grocery shopping this week to purchase Cheese for the Nacho’s but I’m going to have Charlie prepare Homemade Tortilla Chips in his Homeschool Cooking Class. Would you like to join us for dinner when Charlie prepares his Dad’s Famous Nacho’s which I am sure will be on David’s day off so he can help prepare the Nacho’s even though I taught David how to make them I’m just a mom who doesn’t know how to cook as Charlie likes to say. kids what can I say. LOL
Tortilla chips were initially an afterthought, made with leftover Tortillas. But these Tortillas became a nationwide sensation. February 24th, we celebrate Tortialla Chips with National Tortilla Chip Day. Whether you eat your Tortilla Chips plain or dip them in Salsa, or a dip of your choice Tortilla Chips bring the celebration to any meal.
NATIONAL TORTILLA CHIP DAY ACTIVITIES
- We all know you can purchase Tortilla Chips at our local grocery store or Mexican restaurant. Dd you know Tortilla Chips are easy to make at home?
- If you have time today stop by your grocery store and grab a bag of Tortilla Chips with Salsa, Guacamole or your favorite dip
WHY PEOPLE LOVE NATIONAL TORTILLA CHIP DAY
- Tortilla Chips are perfect for sharing with your friends because nothing makes a party like a bowl of Salsa and Tortilla Chips.
- Nachos without Tortilla Chips is a mess.
- Tortilla Chips are the perfect addition to any Salsa Mild. Medium. Strong. Corn. Peach. Chunky. Thin the sky is the limit.
Tortilla Chips Recipe:
YIELDS: 6 – 8 serving(s )PREP TIME:10 mins TOTAL TIME: 10 mins
Ingredients
- 12 6-inch yellow corn tortillas
- Vegetable oil, for frying
- Kosher salt, for sprinkling
Directions
- 1Stack the tortillas and cut into 6 even wedges.
- 2Heat 1½ -inches of oil in a 6- to 8-quart Dutch oven until a deep-fry thermometer registers 350˚F. Working in 3 to 4 batches, add the tortillas, stirring occasionally to keep the tortillas in the oil. Cook for about 1 minute until lightly golden and crunchy.
- 3Remove with a spider or slotted spoon to a paper towel–lined sheet tray. Sprinkle immediately with kosher salt. (The chips will continue to turn golden as they cool.)
Thank you,
Glenda, Charlie and David Cate
