Don't have to deep fry to make tortilla chips, all you need is a eighth of an inch or so of oil. I use a small skillet and only do 4 or 5 pieces (1/8th of a tortilla) at a time. It still spatters a bit, and draining is annoying as with any fried thing. (Tongs are necessary to hold the finished chip over the pan for initial dripping; but trying to speed this up by shaking off the excess is a bad idea.)
Trader Joe's pretty reliably has unsalted chips, but I don't know if there's one by you. Note as with almost everything at TJ's it's only "pretty reliably" so making a special trip is a losing proposition.
We actually made tortillas the other day; hadn't tried in years since previous attempts were so much trouble. What we did this time was make the dough very dry -- adding water literally drop by drop until the dough would just hang together; made very small tortillas, only about 3 inches across; and used leftover plastic bags above and below when "rolling" the tortillas out (really just pressing with the flat bottom of a pan.) Only problem is two people can eat them as fast as they are made.
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Trader Joe's pretty reliably has unsalted chips, but I don't know if there's one by you. Note as with almost everything at TJ's it's only "pretty reliably" so making a special trip is a losing proposition.
We actually made tortillas the other day; hadn't tried in years since previous attempts were so much trouble. What we did this time was make the dough very dry -- adding water literally drop by drop until the dough would just hang together; made very small tortillas, only about 3 inches across; and used leftover plastic bags above and below when "rolling" the tortillas out (really just pressing with the flat bottom of a pan.) Only problem is two people can eat them as fast as they are made.