Homemade Corn Tortilla Chips
Store-bought chips often lose their crunch and taste like the bag they came in. When you fry your own, you control the thickness and the level of salt, resulting in a chip that holds up under thick guacamole or warm queso.
Use day-old tortillas for the best results
Dryer tortillas contain less moisture, which means they absorb less oil and become much crispier. If yours are fresh, leave them out on the counter for an hour before slicing.
- Heavy-bottomed pot or cast-iron skillet
- Spider strainer or slotted spoon
- Wire cooling rack
- Chef's knife
What goes in.
- 12corn tortillas
- 2 cupsneutral frying oil (grapeseed or canola)
- 1 tspfine sea salt
Listen to the oil
The chips are ready when the violent, high-pitched sizzle of the frying tortilla fades into a quieter, steady murmur. This indicates the moisture has evaporated.
The method.
Cut the tortillas
Stack the tortillas and use a sharp knife to cut them into six even wedges, like a pizza.
Heat the oil
Fill your pot with about one inch of oil. Heat over medium-high until a small corner of a tortilla dropped in immediately begins to bubble vigorously.
Fry in batches
Drop the wedges into the oil in small handfuls. Do not crowd the pan, or the temperature will drop and the chips will turn greasy.
Monitor the color
Use the spider to stir the chips constantly for about two minutes. Remove them the moment they turn a pale, toasted gold.
Drain and season
Transfer to a wire rack set over a tray. Sprinkle with salt while they are still steaming hot.
Other turns to take.
Lime-Chile
Toss the finished chips in a mix of lime zest, chili powder, and a touch of citric acid.
Herb-Infused
Add a few sprigs of fresh epazote or oregano to the oil for a faint aromatic layer.
When it doesn't go to plan.
Check the temperature by looking for wisps of smoke; if the oil smokes, take it off the heat immediately.
Place the wire rack over a baking sheet to catch excess oil and keep your counters clean.
If the chips are chewy instead of crisp, they did not fry long enough; increase the heat slightly for the next batch.
The ones that keep coming up.
Can I use flour tortillas instead?
You can, but they will puff up and behave more like thin, crispy crackers than traditional tortilla chips.
How long do these stay fresh?
Stored in an airtight container at room temperature, they will keep their crunch for about three days.
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