Crisp Homemade Corn Tortilla Chips
Cut corn tortillas into wedges and shallow fry them in neutral oil until they turn a deep, golden straw color and stop bubbling aggressively. The secret to a durable chip is removing them from the oil just before they reach their final color, as the residual heat will carry them the rest of the way.
Start with stale tortillas for the best snap.
If your tortillas are fresh and flexible, leave them on the counter for an hour or dry them in a low oven; moisture is the enemy of a crisp chip.
- Heavy-bottomed pot or high-sided skillet
- Spider strainer or slotted spoon
- Rimmed baking sheet lined with paper towels
- Chef's knife
What goes in.
- 12corn tortillas, ideally a day old
- 2 cupsneutral frying oil, such as grapeseed or canola
- to tastefine sea salt
Watch the Bubbles
The oil will hiss and bubble violently when the moisture hits it. When the sound drops to a low hum and the bubbles become small and infrequent, the chip is dehydrated and ready.
The method.
Cut the tortillas
Stack the tortillas and cut them into six even wedges like a pizza. Keep the stack steady so the edges remain clean.
Heat the oil
Fill your pot with one inch of oil. Heat over medium-high until a small scrap of tortilla dropped in immediately bubbles and floats.
Fry in batches
Drop the wedges in, a handful at a time. Do not overcrowd the pot or the temperature will drop, leading to greasy chips.
Monitor the color
Stir gently with the spider. Watch for a pale gold hue. Pull them out onto the paper towels while they still look slightly underdone.
Season immediately
While the chips are still hot and glistening with oil, sprinkle them with salt. The salt will adhere better while the oil is fresh.
Other turns to take.
Lime and Chili
Toss the hot chips with a mixture of fine lime zest and mild chili powder immediately after salting.
Herb-Dusted
Pulse dried oregano and a pinch of garlic powder in a mortar and pestle, then dust over the chips for an earthy finish.
When it doesn't go to plan.
Test the oil temperature with a single chip; if it browns in under 20 seconds, your oil is too hot.
If the chips turn out chewy, they were removed too early or the oil was not hot enough.
Store cooled chips in an airtight container for up to three days; refresh them in a 300°F oven for three minutes if they lose their snap.
The ones that keep coming up.
Can I use flour tortillas instead?
You can, but they will puff up and create a different texture. Corn is traditional for the structural integrity and flavor required for a tortilla chip.
Do I have to use that much oil?
Yes, deep or shallow frying is necessary to ensure the entire chip crisps simultaneously. Baking often leads to uneven, hard, or burnt spots.
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