Crispy Homemade Tortilla Chips

These homemade tortilla chips are a family favorite that can turn even the simplest salsa night into something special My kids beg to help with batch after batch because nothing quite matches the hot salty crunch of chips made fresh at home Whether you are baking frying or air frying you will find these so much better than anything from a bag

When I made these chips the first time I could not believe how easy it was The whole kitchen smelled amazing and my friends now ask for them every game night

Ingredients

• Extra thin corn tortillas: Using thinner tortillas makes for crispier chips and ensures they cook all the way through Mission brand is a favorite for reliability in size and freshness
• Vegetable oil: The oil is what gives your chips that signature crunch Look for oil that is clean fresh and has a high smoke point for safe frying
• Salt: A sprinkle of fine salt clings to freshly cooked chips and brings out incredible flavor I love to use a mineral rich salt for a little extra depth

Step-by-Step Instructions

Cut and Prep:

Use a large sharp knife to cut your stack of tortillas into four or six wedges like slicing a pizza Mixing both sizes adds fun variety on the snack platter

Heat and Monitor Oil:

Pour oil into a Dutch oven or heavy pot and set over medium high heat Heat to three hundred fifty degrees Fahrenheit Using a thermometer really helps keep the temperature steady for perfectly fried chips

Fry in Batches:

Working in small batches carefully slip tortilla wedges into the hot oil They will sizzle instantly Fry for up to two minutes using a spider or slotted spoon to turn the chips halfway through Watch closely The goal is a deep golden brown and crispy chip

Drain and Salt:

As soon as chips finish cooking lift them out with your spoon and let excess oil drip off Lay chips on a wire rack or paper towel lined plate Sprinkle salt over while hot so it sticks well

Adjust and Repeat:

Let the oil regain temperature between batches Sometimes turning the heat down after a few rounds keeps chips from darkening too much Continue frying until all tortillas are used up

Serve:

Bring chips to the table hot and fresh with your favorite dips For nachos layer while still warm so cheese melts beautifully

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Mission brand extra thin tortillas have become my secret for the very best crunch Every time I make these for my family there is a scramble to eat the warm first batch Before my youngest snags one I always claim the very first chip right out of the oil with a sprinkle of salt just for me

Storage Tips

Let chips cool completely before storing or they may steam and go soft A wide airtight plastic container works best to keep them crispy and fresh for up to a week If they do soften after a day or two reheat briefly in the oven to restore their texture

Ingredient Substitutions

If you cannot find extra thin corn tortillas look for any 6 inch waxy corn tortillas with minimal moisture Flour tortillas will work but the texture will be more like a cracker Slightly stale or dry tortillas can actually make chips even crispier

Serving Suggestions

Pair these chips with any dip you love Fresh tomato salsa creamy guacamole or spicy queso are classics but chips are also terrific as the base for loaded nachos Top with beans cheese jalapenos and broil until melted Serve with a side of sour cream or pickled onions for extra zing

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Cultural and Historical Context

Tortilla chips as we know them today started as a clever way to use up leftover tortillas in Mexican and Tex Mex cooking Homemade chips continue the tradition of turning simple ingredients into something both practical and celebratory There is a real joy in making a big plate to share for a party or just a cozy movie night at home

Recipe FAQs

→ What type of tortillas work best?

Extra thin corn tortillas deliver the crispiest results. Thick tortillas can be used, but may require slightly longer frying or baking time.

→ Can I bake or air fry instead of frying in oil?

Absolutely. Baking or air frying produces a lighter chip while still achieving a golden, crisp texture. Bake at 375°F or air fry at 350°F, flipping halfway through.

→ How do I store homemade chips so they remain crispy?

Let chips cool completely and store in an airtight container or plastic bag at room temperature for up to a week.

→ How can I flavor the chips?

Sprinkle with salt immediately after frying or baking. Try adding seasoning blends like chili powder, lime zest, or smoked paprika for a twist.

→ Which dips pair well with tortilla chips?

These chips are perfect for classic salsa, creamy guacamole, loaded nachos, queso, or bean dips.

→ Can I reuse the frying oil?

Yes, allow the oil to cool fully, then strain and store it in an airtight container for up to 2-3 months.