I've been making tortilla chips for a few years and suddenly I've had 3 batches fail. I leave tortillas out on the counter for 24 hours until they dehydrate, cut them up, heat vegetable oil to 350 degrees and toss them in. Instead of getting golden brown they turn black in under 30 minutes and the interior is still soft. It's driving me nuts! Any idea what I'm doing wrong?
[link] [comments]
from AskCulinary https://ift.tt/RTK7zNp
Comments
Post a Comment