Homemade Tortilla Chips!

Restaurant-style chips you can enjoy in the comfort of your own home! They are perfectly crisp, deliciously crunchy, and they’re the perfect dish for all your favorite dips.

They taste like the chips you get from your favorite Mexican restaurants, mainly when you serve them warm. This is a perfect snack to make when you are entertaining, or you can make a whole meal out of it. I sometimes make this a meal for my family for Taco Tuesday.

They’re so easy to make and use pantry staples so you can make them whenever you are in the mood for chips and salsa. If you want to make everything from scratch, I have the perfect homemade salsa recipe.

Three Ingredients for Tortilla Chips:

Corn Tortillas – I use the Mission White Corn Tortillas You can find at your local Super Market 10 (6-inch) corn tortillas, each cut into 8 wedges

Vegetable oil – peanut oil or canola oil will work here too. Don’t use an oil with a lower smoking point like extra-virgin olive oil or it will burn and taste bad at this temperature.

Kosher Salt – the great thing about making chips at home is you can season with salt to taste,

How to Make Homemade Tortilla Chips (Fried):

1.Heat oil in a large frying pan or cast-iron skillet over medium-high heat until shimmering but not smoking or 350°F on a deep-frying thermometer, about 8 minutes. Meanwhile, line two large plates or baking sheets with paper towels and set aside.

2.When oil is hot, add a few handfuls of tortilla wedges, being careful not to overcrowd, and fry until golden brown, about 2 minutes per side. Remove chips with a slotted spoon to the paper-towel-lined plates or baking sheets and sprinkle with salt. (Check the oil temperature in between batches and adjust heat accordingly.) Repeat with remaining tortillas and serve.

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