Homemade Tortilla Chips Crunchy (Printer-Friendly)
Quick, crispy tortilla chips made with three ingredients. Enjoy warm with your favorite dip or salsa.
# What You’ll Need to Cook:
→ Main
01 -
300 g corn tortillas, fresh or day-old, any variety (yellow, white, or blue)
02 -
500 ml neutral vegetable oil (corn or canola), for deep frying
03 -
Fine sea salt, to taste
# Steps to Prepare:
01 -
Heat 5 cm of vegetable oil in a large, sturdy pot over medium-high heat until the temperature reaches 188°C, checking with a kitchen thermometer. Line a baking tray with paper towels and keep nearby.
02 -
Stack corn tortillas evenly and, using a sharp knife, cut them into four equal-sized wedges.
03 -
Working in batches, carefully add 8–10 tortilla triangles to the hot oil. Fry for 30 seconds, turn with tongs, and continue frying until just light golden and crisp, monitoring them closely to prevent over-browning.
04 -
Transfer fried chips to the lined tray using kitchen tongs. Allow the chips to rest for 5–10 minutes so they crisp up completely.
05 -
Sprinkle the rested chips generously with fine sea salt while still slightly warm. Serve with salsa, guacamole, or your favorite dip.
# Extra Cooking Tips:
01 -
Monitor oil temperature throughout frying to prevent burning; a clip-on thermometer ensures accuracy for best crunch.
02 -
Use scraps from slicing for chilaquiles or breakfast migas to minimize waste.