Fresh Tortilla Chips
Freshly made tortilla chips and a big bowl of salsa are the essence of Mexican cuisine. These crispy fried chips made with either corn or flour tortillas elevate the flavor of any Mexican salsa or appetizer.
For deep-frying, I prefer to use peanut oil because it has a higher smoke point. Canola oil and vegetable oil are good oils to use as well.
You can make these chips ahead and store in an airtight container for up to 2 days.Variation
Oven-Baked Chips: Preheat oven to 400°F (200°C). Lightly spray tortilla wedges with cooking spray. Place on a baking sheet and bake until golden brown, 6 to 8 minutes per side. Remove and serve immediately or let cool.
Total Timeunder 1 hour
Make Ahead RecipeYes
OccasionCocktail Party, Family Get-together, game day
Recipe Courseappetizer, hors d'oeuvre, snack
Dietary Considerationegg-free, halal, kosher, lactose-free, peanut free, soy free, tree nut free, vegetarian
Five Ingredients or LessYes
Taste and Texturecrisp, crunchy, salty
- Candy/deep-fry thermometer
- Oil (see Notes)
- 6-inch (15 cm) corn or 8-inch (20 cm) flour tortillas, each cut into 6 wedges
- Salt, optional
Fill a deep fryer, deep heavy pot or deep skillet with 3 inches (7.5 cm) of oil and heat to 350°F (l80°C). Using tongs, gently place 4 to 6 tortilla wedges at a time in the hot oil and deep-fry, turning once, until crisp, 1 to 2 minutes. Drain on paper towels. Salt to taste. Serve chips warm or at room temperature.
2013 Kelley Cleary Coffeen