Homemade Corn Tortilla Chips
The best tortilla chips are never stale leftovers; they are made from fresh, soft corn tortillas that have had their surface moisture cooked away. By frying them yourself, you control the texture—thin and glass-like or thick and sturdy for heavy dips.
Freshness determines the fry
Use corn tortillas that are soft and pliable. If they have been sitting in the fridge, let them reach room temperature first so they don't shatter when you cut them.
- Heavy-bottomed pot or Dutch oven
- Spider skimmer or slotted spoon
- Chef's knife
- Wire cooling rack
- Thermometer
What goes in.
- 12Corn tortillas
- 2 cupsNeutral oil (canola, grapeseed, or sunflower)
- 1 tspFine sea salt
Watch the bubbles
The oil is ready when a small scrap of tortilla dropped in causes an immediate, vigorous foam. If the oil is too cold, the chips will soak up grease; if too hot, they will burn before they crisp.
The method.
Cut the tortillas
Stack the tortillas and cut the stack into six even wedges using a sharp knife.
Heat the oil
Pour oil into the pot until it is two inches deep. Heat over medium-high until your thermometer reads 350°F.
Fry in batches
Drop a handful of wedges into the oil. Don't crowd the pot. Use the skimmer to move them around so they fry evenly.
Check for color
Fry for 2 to 3 minutes. The chips are done when the bubbling sound shifts to a higher pitch and they turn a uniform, warm gold.
Drain and season
Remove immediately to the wire rack. Sprinkle with salt while the oil is still glistening on the surface.
Other turns to take.
Lime-Chile
Toss the hot chips with a mixture of fine lime zest and mild chili powder immediately after salting.
Extra Thin
Peel the tortillas apart if they are double-layered; thinner tortillas fry faster and yield a more delicate, light crisp.
When it doesn't go to plan.
Place the wire rack over a baking sheet to catch excess oil drips.
If the oil starts to smoke, remove it from the heat immediately.
Store cooled chips in an airtight container for up to three days.
The ones that keep coming up.
Why do my chips turn out greasy?
The oil temperature likely dropped too low. Always wait for the thermometer to return to 350°F between batches.
Can I bake these instead?
You can brush them with oil and bake at 375°F, but they will lack the specific shatter-crisp texture that only deep frying provides.