Homemade Tortilla Chips! Restaurant character gustatory modality enjoyed inwards the comfort of your ain dwelling! They’re perfectly crisp, deliciously crunchy as well as they’re the perfect vessel for all your favorite dips.
Homemade Tortilla Chips Recipe
I beloved making tortilla chips at home! And y'all wouldn’t believe how rapidly they disappear every time I brand them.
They sense of taste only similar the chips you become from the best Mexican restaurants, especially when you serve them warm. And the swell thing about them is that you get to savour them inwards the comfort of your ain home, as well as experience similar a pro when y'all serve them to friends too guests.
They’re then tardily to make in addition to role pantry staples and so yous tin brand them whenever the chips and salsa cravings bang.
And of class they’ll also make the best taco salad, together with they’re the perfect topping to crumble into chicken tortilla soup, yous can purpose in chilaquiles, or purpose as a bed for your favorite nachos if you lot desire to go that extra mile.
Three Ingredients for Tortilla Chips:
- Extra thin corn tortillas – the extra thin size tiddler upward crispiest. Here inward the midwest I detect them at Kroger (Smith’sec).
- Vegetable rock oil – peanut fossil oil or canola petroleum volition run hither as well. Don’t role an petroleum alongside a lower smoking betoken like extra-virgin olive oil or it volition burn down as well as gustatory modality bad at this temperature.
- Salt – the smashing affair almost making chips at dwelling is you lot tin can flavor amongst table salt to gustation, or so store-bought tortilla chips are besides salty for me.
How to Make Homemade Tortilla Chips (Fried):
- Heat vegetable crude: Preheat oil inwards a big saute pan to 340 degrees. Line a 13 by nine-inch baking sail with ii layers of newspaper towels.
- Cut tortillas into wedges: Make iv stacks of five tortillas each too cut through each stack into 6 wedges (like cut a pizza).
- Fry inward batches: Working rapidly add together 15 wedges (or simply plenty to correspond) to preheated oil in a single layer. Let prepare until chips curl slightly, near twenty seconds and so using a spider strainer collect every bit many chips every bit possible directly too flip to reverse side, repeat with whatever chips remaining until all accept been flipped.
- Turn together with continue to make: Let cook on contrary side near xx seconds, or until they turn simply barely a shade darker (not browned!).
- Remove chips and dry on paper towels: Collect equally many chips every bit possible inwards spider strainer, carefully milk shake excess crude oil from chips dorsum into pan as well as transfer to paper towels to drain. Repeat, rapidly collecting whatever remaining chips, season alongside salt.
- Repeat procedure: Repeat frying and draining process. Scoot cooled chips on newspaper towels to one side to brand room for more.
Whats the Best Temperature to Fry Them at?
I’ve been making these for years as well as I’ve institute 340 – 350 degrees is the perfect temperature to nipper tortilla chips at. Much lower together with they don’t get crisp too accept too long to make, much higher in addition to they get-go to ready to apace too chocolate-brown (and tin can gustation burnt). I recommend using a deep nestling thermometer or candy thermometer to take the temperature of the crude oil to ensure it reaches the proper heat.
What If I Can’t Find Extra Thin Corn Tortillas?
I’ve also made these with these amongst the touchstone corn tortillas, merely just sometimes past the fourth dimension they’re done cooking inward oil they aren’t quite fully crisp throughout. Standard tortillas have about 45 – 60 seconds per side to ready since they’re thicker. Then from there drain on newspaper towels, and then let them bake and dry inward a preheated 250 level oven on a baking sheets (without paper towel of course) most ten minutes to crisp them upwards fully.
It’s more function then if possible I highly recommend the extra thin tortillas!
How Long do They Keep?
They should go along well for nigh three days stored inward an airtight container, later on that they tin can kickoff to gustatory modality a fleck stale. If desired reheat briefly on a plate inwards the microwave.
Tips for the Best Homemade Tortilla Chips:
- The chips will make speedily, don’t walk away (summation yous shouldn’t leave the hot crude unattended). Be sure y'all accept nigh xv minutes to stand up past to get in through the batch.
- Be prepare to season. Add table salt forthwith later on you lot’ve removed chips from petroleum to newspaper towels, otherwise the common salt won’t stick.
- For best results function extra thin tortillas.
- Don’t make besides long or they tin brownish in addition to taste burnt. The should merely barely alter in colour.
- Carefully shake excess crude oil coating chips back into pan when you lift to drain. Excess rock oil coating the chips tin trim down crispness too make them as well greasy, transferring to paper towels besides helps withdraw excess fossil oil.
How to Make Baked Tortilla Chips:
- Preheat oven to 350 degrees. Grease ii xviii past xiii-inch baking sheets.
- Brush both sides of 12 extra sparse corn tortillas amongst ane one/two Tbsp oil (full). Stack and cutting into half-dozen wedges.
- Align inward a single layer on prepared baking sheets. Bake inwards preheated oven on 2 oven racks about center, vii minutes.
- Rotate pans so proceed to bake most seven minutes longer, or just until chips edges plough lightly gold brownish. Season with salt and allow cool.
- Standard corn tortillas tin be used here also just increment baking time by a few minutes.
What Dips get with Homemade Tortilla Chips?
- Salsa
- Guacamole
- Cowboy Caviar
- Queso Cheese Dip
- Refried Beans (I just brand them thinner when using for a dip)
- Spinach Artichoke Dip
Homemade Tortilla Chips
Ingredients
- twenty 5 one/2 to half dozen-inch extra sparse corn tortillas
- Vegetable oil for frying (near four cups)
- Salt, to taste
Instructions
- Preheat oil inwards a large saute pan to 340 degrees (don't permit it ascent in a higher place 350 or chips will ready too rapidly too burn). Line a 13 past nine-inch baking canvass alongside ii layers of paper towels.
- Make four stacks of five tortillas each and cut through each stack into vi wedges (like cutting a pizza).
- Working speedily add 15 wedges (or but enough to tally) to preheated oil inward a single layer. Let prepare until chips curl slightly, nearly twenty seconds then using a spider strainer collect every bit many chips as possible directly and flip to reverse side, repeat alongside any chips remaining until all take been flipped.
- Let ready on reverse side almost twenty seconds, or only until they plow merely barely a shade darker (non browned!). Collect equally many chips as possible inward spider strainer, carefully shake excess petroleum from chips dorsum into pan too transfer to paper towels to drain. Repeat, apace collecting whatsoever remaining chips, season with common salt.
- Repeat frying and draining procedure. Scoot cooled chips on paper towels to ane side to make room for more chips to drain.
Notes
- Preheat oven to 350 degrees. Grease 2 xviii by 13-inch baking sheets.
- Brush both sides of 12 extra thin corn tortillas with one ane/2 Tbsp fossil oil (full). Stack and cutting into half-dozen wedges.
- Align in a single layer on prepared baking sheets. Bake inward preheated oven on 2 oven racks almost center, seven minutes.
- Rotate pans and so keep to bake almost seven minutes longer, or merely until chips edges plough lightly gilded brownish. Season with table salt as well as permit cool.
- Standard corn tortillas tin can live used hither likewise merely increase baking fourth dimension past a few minutes.
Amount Per Serving
Calories 211
Calories from Fat 99
% Daily Value*