Crispy Homemade Tortilla Chips
Our crispy, fresh, homemade tortilla chips are a breeze to make and they're perfect with any sort of dip, especially fresh salsa and guacamole.
- Serves: 4 persons
- 12corn tortillas (8 inches diameter)
- ¾to 1 cup high-heat vegetable oil
- Kosher salt, to taste
- Serving suggestion: salsa (homemade)
Step 1Gather the ingredients.
Step 2Leave the tortillas out in your kitchen, uncovered, overnight.
Step 3Cut them into wedges using a knife or pizza cutter. Three cuts will make 6 chips from each tortilla. But you can stack them and do 2 or 3 at a time.
Step 4Heat the oil to 360 F. If you don't have a thermometer to check the temperature, is that the oil will bubble around the tip of a wooden spoon.
Step 5Add enough chips to cover the bottom of the pan in a single layer, without crowding or overlapping.
Step 6Fry for 2 to 3 minutes or until the chips have turned lightly golden brown and are quite crisp and firm. Flip them occasionally with a pair of tongs so that they cook evenly.
Step 7Remove each chip from the oil with your tongs, letting excess oil drain back into the pan, and transfer to paper towels, sprinkle with salt, and then repeat the process until all the chips are cooked.
Step 8Serve warm with fresh homemade salsa .