Homemade Tortilla Chips
User Reviews
5
Homemade Tortilla Chips
Description
The recipe calls for corn tortillas, vegetable oil for frying, and kosher salt to season. Drying the tortillas beforehand either by air drying or low-temperature oven baking reduces oil absorption, leading to a crispier chip. After cutting tortillas into six wedges each, they are fried in hot oil heated to around 350°F until just slightly colored and crispy. Chips are drained on paper towels to remove excess oil and then immediately salted while still warm, helping the salt adhere.
The result yields chips with a satisfying crunch and a subtle toasted corn flavor. The method allows control over crispness and seasoning, making it easy to tailor for personal taste. The recipe suggests serving the chips warm with salsa or other dips, making them a fresh alternative to packaged snacks.
For storage, chips should be cooled completely, then kept in an airtight container to retain crispness for up to three days. The instructions also recommend maintaining consistent oil temperature during frying to prevent overly greasy or burnt chips. Variations in seasoning can add extra flavor dimension, such as using garlic or chili powders.
Ingredients
- 8 corn tortillas
- ¾-1 cup vegetable oil
- kosher salt or other coarse salt, to taste
Instructions
- Tortilla chips fry better when the tortillas are a little dried out. You can lay them out on paper towels or wax paper for a few hours before cutting, or dry them in the oven: Lay tortillas out in a single layer on a baking sheet and bake at 200°F for 10 minutes.
- Cut each tortilla into 6 triangle-shaped wedges.
- Add enough oil to a large skillet to fill about ¼ inch high and heat over medium heat to about 350°F. You can test the heat of the oil by adding a small piece of tortilla to it; if the oil is hot enough, the tortilla should sizzle.
- Working in batches, fry tortilla triangles in the hot oil until color changes just slightly and pieces are crispy, 3–4 minutes. Place on a paper towel-lined plate when done.
- Sprinkle chips with salt while warm. Serve warm with salsa.
Notes
- Dry tortillas before frying to ensure crispier chips by air-drying for several hours or baking at 200°F for 10 minutes.
- Cut multiple tortillas at once using a pizza cutter by stacking them for faster preparation.
- Maintain oil temperature around 350°F by testing with a tortilla corner; it should sizzle immediately but not burn.
- Season chips with salt while warm to help the salt stick well.
- Store cooled chips in an airtight container for up to three days to prevent staleness.
- Try seasoning options such as garlic salt, cayenne pepper, or ranch seasoning for different flavors.
- Serve with dips like homemade salsa, tamale dip, guacamole, or BLT dip for variety.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 113 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 113kcal | 6% |
| Carbohydrates | 23g | 8% |
| Protein | 3g | 6% |
| Fat | 1g | 2% |
| Saturated Fat | 0.2g | 1% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 0.4g | 2% |
| Sodium | 23mg | 1% |
| Potassium | 97mg | 2% |
| Fiber | 3g | 12% |
| Sugar | 0.5g | 1% |
| Vitamin A | 1IU | 0% |
| Calcium | 42mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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