Tortilla Chips Recipe
Make Tortilla Chips Recipe in just 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Tortilla chips
Serving (optional)
Method
Tortilla chips
Preparation
Stack the corn tortillas and cut them into 6–8 wedges each (for 6" tortillas, cutting into 6 wedges yields chip-shaped triangles). If tortillas are slightly dry or refrigerated, wrap in a damp towel for 10 minutes to make them pliable before cutting.
Option A — Frying (crispiest)
Pour vegetable oil into a heavy-bottomed skillet or pot to a depth of about 1/2 inch (approximately 3/4 to 1 cup, depending on pan). Heat the oil over medium-high heat until it reaches 350°F (175°C) or a small piece of tortilla sizzles immediately on contact. Fry chips in small batches (6–8 wedges at a time) so they don't stick or lower the oil temperature too much. Fry 1–2 minutes, stirring or flipping occasionally, until golden and crisp. Use a slotted spoon to transfer chips to a paper-towel–lined tray to drain excess oil.
Option B — Baking (lower-fat)
Preheat the oven to 375°F (190°C). Lightly brush or spray both sides of the wedges with oil (use about 2–3 tbs oil for all wedges if using a brush). Arrange wedges in a single layer on a baking sheet lined with parchment, making sure they do not overlap. Bake 8–12 minutes, flipping once halfway, until edges are golden and crisp. Watch closely near the end to prevent burning.
Seasoning
While chips are still warm, immediately sprinkle evenly with sea salt (about 1 tsp total). If using cumin and chili powder, combine them with the salt and dust the mixture over the chips for a subtle spiced flavor. Zest the fresh lime over the chips and optionally squeeze a little lime juice over them for brightness. Allow chips to cool completely on a rack to crisp further.
Storage
Once fully cooled, store chips in an airtight container at room temperature for up to 3 days to retain crispness. Re-crisp in a 350°F (175°C) oven for 3–4 minutes if they soften.