We also decided to try just one tortilla worth of chips made in the chewy cinnamon-sugar style that you described, though it didn’t sound like the kind of chip we would like. We were wrong. Ended up making fully half of our chips as chewy cinnamon-sugar deliciousness!

We made fried chicken last night, and we got a bit distracted so the oil got too hot. No big deal, just turn down the heat and wait for it go down, right? Nooo… Hubby o’mine decided that he should toss an ice cube into the 400 degree oil. O_O It made a decent mess splattering everywhere, but we evacuated the kitchen quickly enough that no humans got hit. I admit, it was actually kind of neat to watch!

Thanks for the recipe. We are making pico for lunch, and Hubby decided he wants to try making homemade tortilla chips. I think that will be the last thing we make with this batch of oil, after frying up chicken last night and parsnips the night before that. We only fry stuff once (well, once for a few nights in a row to get our money’s worth out of the oil) every few months, but when we do it is certainly a lot of fun.

We fry and store the strained oil in our dutch oven. Don’t know how good an idea that is, but it seems to work well enough since we only keep the oil for a few days.