Homemade Tortilla Chips
Ever wondered how to make homemade tortilla chips? It's easier than you think, and it only requires 3 simple ingredients.
Equipment
- Wire cooling rack
- Small metal spatula
- Spider strainer or slotted spoon
Instructions
- First, cut the tortillas into quarters. Split the stack of 24 tortillas in half (so you have two stacks of 12) and use a large, sharp knife to press straight down through each stack. This will help you achieve consistent sizing.
- Next, heat about a quarter inch of vegetable oil in a cast iron frying pan over medium-high heat. While the oil is heating up, set up a large cooling rack over a sheet of paper towels near the stove. This is where you’ll drain the chips after frying. Make sure the sea salt, small spatula, and spider strainer are within reach of the stove and cooling rack.
- Once the oil is hot, start frying the tortilla chips. Carefully add a single layer of tortillas into the pan, making sure not to overcrowd them. Usually we can fit about 6 to 8 chips at a time. Let them cook for about 30 seconds to 1 minute, then carefully flip them with the small metal spatula. They should be turning a light golden color at this point. Fry for another 30 seconds to 1 minute, then use the spider strainer to carefully remove them from the oil and transfer to the cooling rack.
- Carefully spread the chips out into a single layer on the cooling rack and immediately sprinkle with salt. You want to do this while the oil is still hot on the surface of the chips - this helps the salt stick.
- Repeat until all the chips have been fried and salted. Lower the heat if you start to notice the chips cooking too quickly or browning around the edges. Also, add more oil as needed - make sure to keep about a quarter inch of oil in the pan at all times.
- Serve fresh with guacamole, salsa, or bean dip, or use as a base for loaded nachos or chilaquiles.
Notes
Frying tortilla chips: Be extra careful anytime you fry something in hot oil - it may splatter! This is why we recommend using a frying pan with deep walls. Make sure you're tending to the stove the whole time, since these chips fry very quickly. Lower the heat if they're crisping up too fast or browning around the edges, and make sure to always keep a quarter inch of oil in the pan.
How to tell when they're done: The chips should be a light golden color all around when they're done frying. It takes some practice, but the trick is to take them out of the oil before you think you should - they'll look lighter than you might think they need to be, but they'll be perfectly crispy!
Troubleshooting: Check out our blog post above for some help if you need to troubleshoot any issues.
Serving suggestions: Homemade tortilla chips are great for Cinco de Mayo parties and game day snacks! Serve them with salsa, guacamole, bean dip, buffalo chicken dip, spinach & artichoke dip, or use them to make nachos. Check out our blog post above for more suggestions and links to our favorite dip recipes!
Nutrition
Calories: 13kcal | Carbohydrates: 2g | Protein: 0.2g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 0.2g | Trans Fat: 0.004g | Sodium: 74mg | Potassium: 7mg | Fiber: 0.2g | Sugar: 0.03g | Vitamin A: 0.1IU | Calcium: 3mg | Iron: 0.04mg
