Homemade Corn Tortilla Chips
The secret to a chip that snaps rather than shatters is moisture control. By using slightly stale tortillas and frying them in small batches, you ensure the internal steam escapes completely, leaving behind a rigid, crisp vessel.
Start with yesterday's tortillas.
If your tortillas are fresh and soft, spread them on a baking sheet for an hour to dry out. Moisture is the enemy of the crunch.
- heavy-bottomed skillet or dutch oven
- tongs
- wire cooling rack
- paper towels
What goes in.
- 12yellow or white corn tortillas
- 2 cupsneutral frying oil (canola, sunflower, or grapeseed)
- 1 tspfine sea salt
- 1/2 tsplime juice (optional)
Watching the oil activity
When the chips first hit the oil, they release a violent burst of bubbles. Do not pull them until those bubbles slow to a steady, rhythmic simmer; that transition signals that the water has evaporated.
The method.
Prepare the tortillas
Stack the tortillas and use a sharp knife to cut them into six even wedges, like a pizza.
Heat the oil
Pour oil into your skillet to a depth of half an inch. Heat over medium-high until a small scrap of tortilla dropped in sizzles immediately.
Fry in batches
Add a single layer of wedges to the oil. Do not crowd the pan. Fry for 2 to 3 minutes, turning once with tongs.
Drain and season
Lift the chips out when they are deep gold and firm. Set them on a wire rack over paper towels. Sprinkle with salt immediately while they are still glistening with oil so it adheres.
Other turns to take.
Lime-Chile
Toss the finished chips in a mixture of chili powder and extra lime zest while they are still warm.
Extra-Thin
Use two-layer tortillas; cut them and fry them together for a puffed, airy texture.
When it doesn't go to plan.
Keep a splatter screen handy; the corn releases steam rapidly upon contact with the hot oil.
If the chips soften after cooling, put them in a 350°F oven for three minutes to crisp them back up.
Use a thermometer if you have one; aim for 360°F. If the oil is too cool, the chips will be greasy.
The ones that keep coming up.
Can I bake these instead of frying?
You can, but they will be more like toasted crackers than chips. Brush lightly with oil and bake at 375°F for 8-10 minutes, flipping halfway.
Why do my chips turn out oily?
The oil wasn't hot enough. If the oil is below 350°F, the tortilla absorbs the fat before the moisture can evaporate.
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