Homemade Tortilla Chips Snack (Print)
Golden, crisp corn tortilla chips ideal for dipping and snacking—enjoy fresh, baked, or air fried.
# Ingredients:
→ Main Ingredients
01 -
680 g extra thin corn tortillas (24 count)
→ For Frying
02 -
1.4 litres vegetable oil
→ Seasoning
03 -
Salt, to taste
# Steps:
01 -
Using a sharp knife or pizza cutter, cut the corn tortillas into 4 or 6 even wedges for varied chip sizes.
02 -
Pour vegetable oil into a large, heavy-bottomed pot and heat to 175°C over medium-high heat.
03 -
Carefully add tortilla wedges to the hot oil in small batches. Fry for up to 2 minutes, turning halfway, until chips are golden and crisp.
04 -
Remove chips with a slotted spoon or spider strainer. Transfer to a wire rack or a plate lined with paper towels. Immediately sprinkle lightly with salt while still hot.
05 -
Monitor and adjust the heat as needed between batches to maintain the oil at 175°C.
06 -
Let chips cool completely to ensure maximum crispness. Serve with salsa, guacamole, or your preferred dips.
# Additional Notes:
01 -
For optimal crispiness, use extra thin corn tortillas. If possible, salt chips immediately after frying to ensure even seasoning.
02 -
Fried chips produce the classic restaurant texture, but for lower-fat options, bake at 190°C for 10–15 minutes or air fry at 175°C for up to 7 minutes, flipping halfway.
03 -
Store cooled chips in an airtight container at room temperature for up to 7 days.
04 -
Used frying oil can be cooled, strained, and refrigerated in an airtight container for up to 3 months.