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5 from 9 votes

Tortilla Chip Recipe

Homemade tortilla chips are crispy and sprinkled with salt. They are surprisingly quick and simple to whip up!
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Course: Appetizer, Side Dish
Cuisine: Mexican
Servings: 4
Author: Lil' Luna

Ingredients

  • 8 corn tortillas
  • ¾-1 cup vegetable oil
  • kosher salt, or other coarse salt, to taste

Instructions

  • Tortilla chips fry better when the tortillas are a little dried out. You can lay them out on paper towels or wax paper for a few hours before cutting, or dry them in the oven: Lay tortillas out in a single layer on a baking sheet and bake at 200°F for 10 minutes.
  • Cut each tortilla into 6 triangle-shaped wedges.
  • Add enough oil to a large skillet to fill about ¼ inch high and heat over medium heat to about 350°F. You can test the heat of the oil by adding a small piece of tortilla to it; if the oil is hot enough, the tortilla should sizzle.
  • Working in batches, fry tortilla triangles in the hot oil until color changes just slightly and pieces are crispy, 3–4 minutes. Place on a paper towel–lined plate when done.
  • Sprinkle chips with salt while warm. Serve warm with salsa.

Video

Notes

Baking Instructions: Place tortilla triangles in a large bowl and drizzle with 1 tablespoon vegetable oil. Toss until lightly coated. Spread triangles in a single layer on a parchment paper–lined baking sheet and sprinkle with salt. Bake at 350 degrees F for 10 minutes, then flip and bake for an additional 4–5 minutes. Remove from the oven and season with more salt.

Nutrition

Serving: 1g | Calories: 113kcal | Carbohydrates: 23g | Protein: 3g | Fat: 1g | Saturated Fat: 0.2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.4g | Sodium: 23mg | Potassium: 97mg | Fiber: 3g | Sugar: 0.5g | Vitamin A: 1IU | Calcium: 42mg | Iron: 1mg