Garlicky Black Pepper Tortilla Chips
Totopos al Ajo con Pimienta Negra
Makes enough chips for 8 to 9 as a snack
Recipe from Season 6 of Mexico - One Plate at a Time
1/2 cup light vegetable oil (grapeseed oil works beautifully here)
6 large garlic cloves, peeled and finely chopped or pressed through a garlic press
1/2 teaspoon fresh black pepper, plus more for sprinkling on the chips
1 9- or 10-ounce bag tortilla chips (preferably the thicker, home-style type from a local tortillería)
Heat the oven to 325 degrees and position the rack in the middle. In a small saucepan, combine the vegetable oil, garlic and pepper. Set over medium-low heat and cook until the garlic browns slightly, about 10 minutes. Remove from the heat.
Strain the mixture through a fine-mesh strainer into a small bowl.
Place the chips in a large bowl. Use a brush to “paint” the oil onto the chips. (Store the leftover oil in a sealed container and use it for salad dressings or on potatoes destined for roasting.) Spread the chips onto a rimmed baking sheet. Bake the chips until hot and aromatic, about 10 minutes. Sprinkle with fresh pepper and scoop into a serving bowl or basket.