Homemade Tortilla Chips
User Reviews
5
Homemade Tortilla Chips
Description
This recipe involves cutting corn tortillas into wedges and frying them in hot oil at about 350°F until they turn crisp and develop a pale golden color. Repeated flipping ensures even cooking without burning. The chips are drained on paper towels to remove excess oil and then salted while warm. Using stale tortillas helps produce crispier chips. The resulting chips have a crunchy texture and characteristic toasted corn flavor ideal for snacking, dipping into salsa, guacamole, or adding to salads.
These chips can be served immediately for best crispness or stored at room temperature for a few days. Choosing a high-heat oil like avocado, canola, or vegetable oil prevents burning during frying. Avoid overcrowding the skillet to maintain consistent oil temperature.
Ingredients
- cooking oil such as avocado, canola, or vegetable oil, high-heat
- 12 corn tortillas cut into 6 wedges each, stale
- salt sea salt
Instructions
- Line a plate with paper towels.
- Fill a heavy skillet or Dutch oven with ¼ to ½ inch oil. Heat the oil over medium-high heat until its temperature reads 350°F on an instant-read thermometer, or until a small piece of tortilla sizzles when added to the oil.
- Add enough tortilla wedges to the pan to fit in a single layer without overlapping. Use tongs to flip the chips continuously until they are crisp and pale golden brown, about 2 minutes. If the chips are browning too quickly, reduce the heat. Use a spider or slotted spoon to transfer the chips to the paper towel-lined plate and repeat with the remaining tortillas, adding more oil to the pan as needed.
- Sprinkle with salt and serve immediately. Store leftover chips at room temperature for up to 3 days.
User Reviews
Overall Rating
5
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