Homemade Tortilla Chips
Total Time
20 mins
Prep Time
5 mins
Cook Time
15 mins
Rating
5 out of 5 stars
(4)
Ingredients
6-8 servings
- High-heat cooking oil, such as avocado, canola, or vegetable oil
- 12 stale corn tortillas, cut into 6 wedges each
- Sea salt
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Preparation
Step 1
Line a plate with paper towels.
Step 2
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.
Step 3
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.
Step 4
Sprinkle with salt and serve immediately. Store leftover chips at room temperature for up to 3 days.
Step 5
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Chef's notes
Use dry corn tortillas for the best results. Stale tortillas are ideal, but dry corn tortillas from the grocery store will work too.
An instant-read thermometer helps maintain the oil temperature at 350°F during frying.
Work in batches to prevent overcrowding, which can reduce the oil's temperature.
Sprinkle with sea salt immediately after frying for enhanced flavor.
