Tortilla Chips Recipe

Prepare tortillas

Stack the 12 corn tortillas and, using a sharp knife or pizza wheel, cut them into equal wedges. For standard chips, cut each tortilla into 6 wedges to yield about 72 chips.

Heat oil

Pour 2 cups of neutral oil into a heavy-bottomed skillet or Dutch oven to a depth of about 1/2 inch. Heat the oil over medium-high heat until it reaches 350°F (175°C). If you don't have a thermometer, test by dipping the tip of a tortilla wedge — it should sizzle immediately and float.

Fry in batches

Working in small batches (10–15 wedges at a time so the oil temperature holds), gently add wedges to the hot oil in a single layer. Stir gently with a slotted spoon or tongs to prevent sticking and to ensure even frying. Fry for 1 to 2 minutes, flipping once, until golden and crisp. Avoid overcrowding.

Drain

Using a slotted spoon or spider strainer, transfer chips to a paper towel–lined baking sheet or wire rack set over a sheet pan to drain and cool slightly. Repeat frying with remaining wedges, letting the oil return to temperature between batches.

Combine 1.5 tsp salt, 1/2 tsp ground cumin, and 1/4 tsp smoked paprika in a small bowl. While the chips are still warm (but not hot with oil), sprinkle the seasoning evenly over them. Toss gently on the tray or transfer to a large bowl and shake so seasoning adheres. Taste one chip and adjust salt if needed, adding up to 1/4 tsp more salt if desired.

If desired, squeeze a little fresh lime juice over the warm chips for brightness and sprinkle with chopped cilantro. Serve immediately with salsa, guacamole, or queso.