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Ingredients
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Tortilla Chips
Method
Tortilla Chips
- 1
Prepare tortillas
Stack the corn tortillas and cut each into 6 equal wedges (triangle chips) using a sharp knife or pizza cutter. Keep the pieces relatively uniform (about 2–2.5 inches at the wide end).
- 2
Heat oil
Pour 1.5 cups vegetable oil into a heavy-bottomed skillet or a medium saucepan (oil should be about 1/2 to 3/4-inch deep). Heat over medium-high until the oil reaches 350°F (175°C) on a thermometer. If you don't have a thermometer, test with one tortilla wedge — it should sizzle immediately and bubble steadily.
- 3
Fry chips (batch fry)
Working in small batches (6–8 wedges at a time to avoid overcrowding), carefully add tortilla wedges to the hot oil. Fry, stirring or flipping occasionally with a slotted spoon or spider, until golden and crisp — about 1 to 1.5 minutes per side, total 2–3 minutes depending on thickness. Do not let them brown too dark; remove when they just begin to take on a golden edge and are crisp.
- 4
Drain and season
Using the slotted spoon, transfer chips to a paper-towel-lined baking sheet or cooling rack set over a tray to drain excess oil. While the chips are still warm, sprinkle each batch evenly with fine salt (about 1/4 tsp salt per batch), tossing gently to coat. If using, add lime zest and/or chili powder at this stage and toss to distribute evenly.
- 5
Repeat
Repeat frying, draining, and seasoning with remaining tortilla wedges until all are cooked. Keep finished chips in a single layer while cooling for maximal crispness.
- 6
Cool and store
Allow chips to cool to room temperature (they will crisp further as they cool). Serve immediately, or store in an airtight container for up to 2 days at room temperature to maintain crispness. If storing longer, keep in a cool, dry place and re-crisp briefly in a 300°F (150°C) oven for 5–8 minutes before serving.