Crispy Homemade Tortilla Chips (Print Version)
# Ingredients:
→ Main Ingredients
01 -
24 extra thin corn tortillas (about 680g)
→ For Frying
02 -
About 1.4 liters of veggie oil
→ Seasoning
03 -
Salt, as much as you like
# Instructions:
01 -
Let those chips get totally cool so they stay crunchy. Grab your fave dip like guac or salsa and dig in.
02 -
Keep an eye on the oil and turn the heat up or down if you need to, so it always stays right around 175°C.
03 -
Move chips out with a spoon with holes or a basket. Lay them out on paper towels or a rack so they aren’t sitting in oil. Hit them with some salt right away while they’re still warm.
04 -
Drop in a little handful of tortilla pieces at a time. Let them fry for about 2 minutes. Give them a stir halfway for nice color and crunch.
05 -
Put that oil in a big pan or Dutch oven. Heat it up to 175°C on medium-high until hot.
06 -
Cut your stack of tortillas into 4 or 6 pieces each—whatever size chips you want. A regular sharp knife or pizza cutter works fine.
# Notes:
01 -
Want them extra crunchy? Go for those super thin tortillas and toss on salt right when they come out of the oil for even flavor.
02 -
Love that restaurant feel? Fry them up! If you want less grease, bake at 190°C for 10 to 15 minutes or pop them in the air fryer. Flip halfway for evenness.
03 -
Totally cool chips stay freshest. Keep them in a tight-sealed container on the counter for about a week.
04 -
You can reuse the frying oil later. Just let it cool, strain it, and stash in the fridge for three months max.