Tortilla Chips Tri-Colour

- ingredients
Ingredients | Amount | Unit |
---|---|---|
Grandpa J Seasoning Salt | 2
| ptn |
Fryer Oil | 1
| tbsp
|
Tri Colour Tortilla | 120 | ea |
- Recipe Instructions:
- TOOLS: Cutting board, chef knife, fryer skimmer, lined baking sheet, white cutting board, mixing bowl
- STORAGE: 22 quart cambro with cambro lid (lined with paper towel)
- HOLD TIME: 3 days
- YIELD: 80 quarter pieces per portion (6 portions)
- QUALITY INDICATOR: Bright colour, evenly cooked, loose, crisp chips. Full triangles -not chipped/broken.
- NOTE: Garnish
- Procedure
Wash/sanitize hands. Thoroughly clean/sanitize food utensils, equipment & work surfaces.
**Important to be in the cooler when portioning this item. To prevent the breading from coming off.**
- 1. Stack 2 pieces of each colored tortilla & cut into quarters. (Refer to picture Step 1) Loosen the chips by hand, ensuring that it doesn't stick together.
- 2. Put a handful of chips each time into the fryer oil, submerge & toss thoroughly while in the oil. (Refer to picture Step 2 & 3)
- 3. Use fryer skimmer to keep the chips loose and from sticking to one another in the oil. Cook for 1 minute. (Keep the chips moving so they don't stick together) (CCP3) NOTE: Use the deep fryer with the freshest oil.
- 4. Remove chips with fryer skimmer & place into a fryer basket to shake off any excess oil.
- 5. Put chips into a mixing bowl and sprinkle seasoning salt evenly onto chips. (Refer to picture Step 4)
- 6. Put cooled, cooked chips in an airtight lined cambro with lid. Label, date & store in dry storage until use. (CCP1)
-
IMPORTANT NOTE:
- Use the deep fryer with the freshest oil.
- Always use a dry tool/tongs to handle cooked strips.