Home – Made Tortilla Chips Recipe

Tortilla chips

1. 1

   Prep tortillas

   Stack tortillas and, using a sharp knife or pizza cutter, cut them into 6 or 8 wedges each (6 wedges yields larger chips, 8 yields smaller). Separate the wedges into a single layer on a tray or clean kitchen towel so they dry a few minutes—this helps them crisp faster.

2. 2

   Heat oil

   Pour oil into a deep, heavy skillet or Dutch oven to a depth of about 1/2 inch (roughly 2–3 cm). Heat the oil over medium-high heat until it reaches 350°F (175°C) on a thermometer. If you don't have a thermometer, test by dropping one tortilla wedge in; it should sizzle immediately and rise to the surface, bubbling steadily but not violently.

3. 3

   Fry chips

   Working in small batches (6–10 wedges depending on pan size), gently add wedges to the hot oil in a single layer, using tongs. Fry, stirring or turning occasionally, until golden and crisp, about 1 to 1 1/2 minutes per side (total 2–3 minutes) depending on thickness and oil temperature. If oil is too hot they’ll brown too quickly; if too cool they’ll be oily and limp.

4. 4

   Drain and season

   Using a slotted spoon or tongs, transfer fried chips to a paper towel–lined baking sheet to drain. While still hot, sprinkle evenly with kosher salt (about 1/4 tsp per batch) and, if using, a light dusting of smoked paprika and/or lime zest to taste so the seasonings adhere. Let chips cool for a few minutes; they will crisp further as they cool.

5. 5

   Repeat and cool

   Repeat frying with remaining wedges, bringing oil back up to temperature between batches (maintain ~350°F). When all batches are done, transfer cooled chips to a serving bowl or airtight container. Taste and add any additional salt or seasoning as desired.

6. 6

   Storage

   Once completely cooled, store chips in an airtight container at room temperature for up to 3 days for best crispness. If they soften, re-crisp in a 300°F (150°C) oven for 5–7 minutes.