Tortilla Chips Recipe

Time1h 10m

Serves4

Make Tortilla Chips Recipe in just 1h 10m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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1
Make masa dough
Combine masa harina and salt in a medium bowl. Gradually add warm water while stirring with a fork until the dough comes together. Knead by hand 1–2 minutes in the bowl until smooth and no dry flour remains. The dough should be soft, not sticky; if too dry, add up to 1–2 tbsp more water, if too wet, add up to 1 tbsp masa.
2
Rest dough
Cover the dough with a damp towel or plastic wrap and let rest 15–20 minutes to hydrate.
3
Portion and press tortillas
Divide dough into 12 equal pieces (about 1.5 oz / 42–45 g each). Roll each into a ball. Line a tortilla press or use a heavy flat pan with two pieces of parchment or plastic (cut from a zip-top bag). Place a dough ball between the liners and press to a thin disk about 5–6 inches across. Carefully peel off the liners and transfer the disks to a plate, stacking with parchment between each to prevent sticking.

4
Cook tortillas briefly (optional)
If you prefer a slightly puffed, pre-cooked tortilla before frying, heat a dry skillet (cast iron or heavy) over medium-high heat. Cook each pressed tortilla 20–30 seconds per side until faint brown spots appear and it softens. This step is optional—raw-pressed tortillas can be fried directly but pre-cooking reduces puffing and improves texture.
5
Heat oil
Pour 1.5–2 cups neutral oil into a deep, heavy skillet or pot to a depth of about 1/2 to 1 inch. Heat over medium-high until the oil reaches 350°F (175°C). If you don't have a thermometer, test with a small scrap of dough — it should sizzle and float, browning in about 30–40 seconds.
6
Fry chips
Working in small batches (4–6 tortillas at a time, depending on pot size), carefully lay a tortilla into the hot oil. Fry 30–60 seconds on the first side until it begins to crisp, then flip with tongs and fry another 30–45 seconds until golden and crisp. Use tongs to fold or press the tortilla briefly if you want taco-shaped chips. Remove chips to a wire rack or a plate lined with paper towels to drain. Sprinkle each batch immediately with a light pinch of the finishing salt so it adheres.
7
Season and finish
While chips are still warm, toss or sprinkle with the remaining fine salt. If using, sprinkle lime zest and/or a light dusting of ground chili or smoked paprika for extra flavor. Allow chips to cool completely to crisp further (about 5–10 minutes).