If you're looking for a tasty and crunchy snack perfect for movie nights, parties, or just a satisfying snack during the day, why not try making your homemade tortilla chips? With just a few simple ingredients and some essential prep work, you can quickly whip up a batch of restaurant-style tortilla chips that are perfectly crisp and deliciously crunchy. They're like the chips from your favorite Mexican restaurants, primarily when serving them warmly.
Making homemade tortilla chips is an excellent choice when you want to entertain your guests or enjoy a quick and easy meal with your family. You can even make them a part of your Taco Tuesday tradition.
The best part about making your tortilla chips is that they're straightforward, and you only need pantry staples to prepare them. If you prefer to make everything from scratch, I have the perfect recipe that you can follow. By making your tortilla chips, you can enjoy a snack that's healthier and fresher than store-bought chips and customizable to your personal preferences. So go ahead and try making your homemade tortilla chips today!
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 eight 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 them with salt to taste,
How to Make Homemade Tortilla Chips (Fried):
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.
