Demonstrated on video in the Sourdough eCourse. Makes about (9) 10-inch crepes.
Technique demonstrated on video in the Sourdough eCourse.
Melt oil over medium heat in a deep skillet until about 1 inch deep.
When you see waves in the oil, you know it's getting hot.
Adjust heat as necessary to keep the oil hot, but not smoking.
Cut crepes into 8 pie-shaped wedges.
Test the hot oil for readiness by dipping a wedge in it to see if it sizzles well.
If the oil doesn’t react much, it isn’t hot enough.
When oil is ready, immerse small batches of wedges in it.
Frying small batches will help the fat retain its heat, ensuring better chips and better efficiency.
Fry until you achieve desired brownness and crispiness.
With thin crepes, the frying goes very quickly!
Using a slotted stainless steel spoon, transfer finished chips to a waiting bowl lined with paper towels.
Sprinkle with salt or other toppings immediately.
The chips continue to cook outside of the skillet, so adjust cooking time if they end up too browned or not browned enough.
Adjust the temperature of the burner as needed to keep the fat hot but not smoking.
*As long as you don't let coconut oil smoke, and as long as you strain out the solids, the oil can be reused many times over.
Erin's Sourdough Crepes https://traditionalcookingschool.com/food-preparation/recipes/the-best-homemade-tortilla-chips-ever/