Crispy Corn Tortilla Chips
There is a significant difference between chips from a bag and those fried minutes before serving. When you fry them yourself, you control the texture and the salt, resulting in a chip that holds up under thick dips and maintains a distinct corn flavor.
Control the moisture and the heat
Use corn tortillas that are a day or two old; they have less moisture and fry more evenly than fresh ones. Ensure your oil stays at 350°F to avoid soggy, oil-logged chips.
- heavy-bottomed pot or dutch oven
- spider strainer
- wire cooling rack
- thermometer
- baking sheet
What goes in.
- 12corn tortillas
- 2 cupsneutral frying oil, such as canola or grapeseed
- 1 tspkosher salt
Watching the Bubbles
Listen to the fry. Initially, the chips will create violent, loud bubbling. As the moisture leaves the corn, the bubbles become smaller and quieter; when they almost stop, the chips are ready.
The method.
Cut the tortillas
Stack the tortillas and cut them into six even wedges using a sharp knife.
Heat the oil
Pour oil into your pot to a depth of 2 inches. Heat over medium-high until your thermometer reads 350°F.
Fry in small batches
Drop 10 to 12 wedges into the oil at a time. Use your spider strainer to move them around so they don't stick together.
Drain and season
Once the bubbling subsides, lift the chips out and place them on a wire rack set over a baking sheet. Sprinkle immediately with salt while they are still hot.
Other turns to take.
Lime-Chile
Toss the hot chips with a mixture of finely grated lime zest and chili powder immediately after frying.
Roasted Garlic
Add a pinch of garlic powder to the salt before tossing the finished chips.
When it doesn't go to plan.
If your oil starts to smoke, remove the pot from the heat immediately.
Do not crowd the pot, as this drops the oil temperature and leads to greasy chips.
Spread the chips in a single layer on the wire rack so they don't steam and soften.
The ones that keep coming up.
Can I bake these instead?
You can, but they will be more brittle and lack the signature crunch of a fried chip. If baking, brush with a thin layer of oil and bake at 375°F until crisp.
Why are my chips still soft?
The oil temperature likely dropped too low, or you pulled them out before the bubbling stopped completely.
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