Homemade Tortilla Chips Recipe

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Tortilla Chips, Homemade
Course Appetizer, Snack
Cuisine Mexican
Course Appetizer, Snack
Cuisine Mexican
  1. Cut tortilla rounds into triangles.
  2. Toss lightly and let dry slightly.
  3. While tortilla triangles are drying, heat one or two inches of neutral cooking oil to 365F in a heavy pot or skillet.
  4. Carefully slide several tortilla triangles into the oil, enough to fill the surface in a single layer. Do not crowd the pan. The tortillas WILL sizzle and pop. Use a splatter screen if you have one.
  5. After a minute or two, use a long-handled tongs to turn each piece. Let fry another minute or two until slightly brown and crispy.
  6. Remove chips from oil with a slotted spoon or strainer and put in a colander lined with paper towels. Sprinkle with a very small pinch of salt and toss lightly.
  7. Serve warm immediately with your favorite dip or let cool completely and seal tightly in a plastic bag. Use within three days.
Recipe Notes

This method works with commercially-packaged tortillas or with homemade tortillas. It even works with flour tortillas - frying time will be less than for the corn tortillas.

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