← Back to Search Results
frying Mexican, Tex-Mex
Fried Tortilla Chips

Photo by: Shutterstock, stock photo of a similar dish.
Comments: 0
 

Recipe

Freshly fried tortilla chips turn a bowl of salsa into a fiesta. Look for high-quality com tortillas at Latino markets—they will be fresher than the typical supermarket variety and contain fewer preservatives. The crispest chips are made from slightly stale tortillas, but fresh ones can be baked to dry them out before frying.

Yield: Makes 4 to 6 servings

Ingredients

  • 12 corn tortillas, cut into sixths
  • Vegetable oil for deep-frying
  • Salt to taste

Directions

1. Position the racks in the center and top third of the oven and preheat the oven to 300°F.

2. Spread the tortilla wedges on two baking sheets. Bake, switching the positions of the sheets from top to bottom halfway through baking, until the tortillas are slightly dried, about 10 minutes. Remove from the oven and let cool completely. (You can skip this procedure if your tortillas are stale.)

3. Line a baking sheet with crumpled paper towels and set aside. Pour enough oil into a deep Dutch oven to come about 3 inches up the sides. Heat over high heat until a deep-frying thermometer reads 365°F. In batches, without crowding, deep-fry the tortillas until golden brown, about 1 minute. Using a wire-mesh skimmer, transfer to paper towels to drain and cool, separating each layer of chips with more paper towels. As soon as all of the chips are fried and drained, transfer to a large roasting pan to store. (The chips can be prepared up to 8 hours ahead and stored uncovered at room temperature.)

4. Just before serving, sprinkle with salt.

Baked Tortilla Chips: Spread the dried (or stale) tortilla wedges in single layers on two baking sheets and spray with vegetable oil. Turn and spray again. Bake in a preheated 375°F oven until the tortillas are crisp, 10 to 15 minutes. Halfway through baking, stir the tortillas and switch the positions of the racks from top to bottom.

Notes

Make-Ahead: The chips can be prepared up to 8 hours ahead.


© 2002 Rick Rodgers
 

Nutritional Information

Nutrients per serving (% daily value)

This recipe serves 6. Nutritional information includes 1/2 teaspoon of added salt and uses the baked method instead of the fry method.

105kcal (5%)
215mg (9%)
21g
3g
1g (2%)
0g
0g (1%)
0g
1g
0mg (0%)
0g
3g
35mg
89mg
0mcg RAE (0%)
0mg (0%)
39mg (4%)
1mg (3%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Explore Cookbooks on Cookstr

125-best-vegan-recipes 125 Best Vegan Recipes
by Maxine Effenson Chuck, Beth Gurney
bistro-cooking-at-home-more-than-150-classic-and-contemporary-dishes Bistro Cooking at Home: Mor...
by Gordon Hamersley
fresh-from-the-farmers-market-year-round-recipes-for-the-pick-of-the-crop Fresh from the Farmers' Mar...
by Janet Fletcher
ice-creams-and-sorbets-cool-recipes Ice Creams and Sorbets: Coo...
by Lou Seibert Pappas
good-to-the-grain Good to the Grain
by Kim Boyce
complete-book-of-indian-cooking-350-recipes-from-the-regions-of-india Complete Book of Indian Coo...
by Suneeta Vaswani
raos-cookbook Rao's Cookbook
by Frank Pellegrino
jacques-torres-a-year-in-chocolate-80-recipes-for-holidays-and-special-occasions Jacques Torres' A Year in C...
by Judith Choate, Jacques Torres
Already a member? Click here to Log In
close

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new Cookstr features and tools







By signing up you accept the
Terms of Use and Privacy Policy
Spinner
New to Cookstr? Click here to Sign Up
close


Forgot your password? Click here
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?