Homemade Tortilla Chips
These chips are made with corn tortillas, which are a staple in my house. Anytime I whip up a batch of salsa or guacamole I make some homemade chips to try it out! They only take a few minutes to make and prepare, and you’ll never have to run to the store to buy chips again. These chips are naturally gluten free, but I recommend if you have Celiac’s to find corn tortillas that are labeled GF due to potential contamination.
Check out my recipe for Roasted Mango Habanero Salsa here!
To Make This Recipe You Will Need
Corn Tortillas (These are best if they are starting to dry out a bit!)
Frying Oil (I use peanut oil, but any oil with a high smoke point would work!
Sea Salt (I recommend coarse if you have it)
That’s it! Only these 3 ingredients and a frying pan, and you are on your way to restaurant quality tortilla chips to go with your favorite recipes. Who doesn’t like them when they come out crispy and hot?!
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1.) Start by adding some oil to a ramekin, about 2 Tbsp. Have salt in an additional ramekin for pinching to make prepping these chips a breeze! Decide how many tortillas you will need; 6-8 tortillas make a basket.
2.) Brush the tortillas lightly with oil, and then sprinkle with salt. Repeat this step on both sides of each tortilla. Cut the oiled stack of tortillas in half, and then in half again to make an X pattern. This will yield 4 chips per tortilla.
3.) Heat your oil to 350f degrees, if you don’t have a thermometer I suggest roughly 4-5 minutes over medium heat, then turn to medium-low. Add a few droplets of water to the pan, and if they gently crackle the oil is ready. If they don’t react the oil is too cold. If they start splattering your oil is too hot and needs to cool down before using.
4.) Fry the chips in batches for 3-4 minutes or until they turn golden brown. The chips should be as close to a single layer as you can get, some overlap is ok. Using a slotted spoon remove the chips from the oil and place them into a bowl lined with paper towel to soak up excess grease. Squeeze some optional lime juice over the chips and serve hot!
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With just 3 ingredients and a frying pan, you are on your way to restaurant quality tortilla chips.
- 8 Corn Tortillas
- 1 Qt Peanut Oil
- 2 tbsp Coarse Sea Salt
- 1 Lime ((optional))
Prepare 6-8 tortillas. Brush lightly with oil and sprinkle with a pinch of salt on both sides.
Line a large bowl or plate with layers of paper towel.
Heat oil to 350f degrees and add a single layer of tortillas to the oil using a slotted spoon. Cook for 3-4 minutes then remove from oil and place onto the paper towels.
Continue cooking in batches, making sure to use all the prepped tortilla triangles. Squeeze some lime juice if you like! Serve hot.
You can mix these up with different seasonings, put them in the air fryer or oven. Even consider cutting them to different sizes but follow this recipe for the crispiest restaurant style chips.