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Easy Tortilla Chips or Wonton Chips

An easy Tortilla and Wonton chips recipe that is delectable and crunchy. They're excellent, accompanied by Fresh Guacamole or Spinach and Artichoke Dips.

Prep Time
6 mins
Cook Time
6 mins
Total Time
30 mins
Servings: 6
Calories: 2883 kcal
Course: Side Dish
Cuisine: Chinese

Ingredients

For the Homemade Tortilla Chips:
  • 960 ml (1 qt) peanut or vegetable oil
  • 35 g (1-¼) teaspoons salt
  • 20 corn Tortillas cut into wedges
For the Wonton Chips:
  • 24 wonton wrappers , cut in half or diagonally, from 6 oz packages
  • 960 ml (1 qt) peanut or vegetable oil
  • 35 g (1-¼) teaspoons salt

Instructions

How to Make Tortilla Chips
    Cup of Yum
  1. Line 2 baking sheets with paper towels and set them aside. Heat the oil to 350°F / 177°C in a deep heavy pot over medium heat (if you have a thermometer, drop one of the tortillas into the oil to test it; if it sizzles, the oil is ready). Working in batches if necessary, fry the tortilla wedges until crisp, stirring to cook evenly. Remove the chips with a spider or slotted spoon and drain on the prepared baking dish. Season lightly with salt.
How to Make Wonton Chips
  1. Line 1 baking sheet with paper towels and set them aside. Heat the oil to 350°F / 177°C in a deep heavy pot over medium heat (if you have a thermometer, drop one of the wontons into the oil to test it; if it sizzles, the oil is ready). Working in batches if necessary, fry the wonton until golden and crisp, stirring to cook evenly. Remove the wonton chips with a spider or slotted spoon and drain on the prepared baking dish. Season lightly with salt.

Notes

  • How to Store Tortilla Chips
  •  Store leftovers homemade tortillas chips in an airtight container at room temperature for up to one week
  • How to Store Wonton Chips
  • Store leftover wonton chips in an airtight container for up to 2 days at room temperature.