Homemade Mexican tortilla chips

chips

Photo by Deb A.
Adapted from tastykitchen.com

PREP TIME

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minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from tastykitchen.com

Ingredients

  • 1

    package 10 Count Corn (or Flour) Tortillas

  • 3

    cups Extra Virgin Olive Oil (optional)

  • I used a deep fryer and regular crisco

Directions

If you use corn tortillas you will get a more authentic chip with the taste and crunchiness you are used to at Mexican restaurants. If you use flour tortillas, they are golden and crispy on the outside & soft and flaky on the inside. They give you a nice surprise when you bite into them. Once you have chosen which tortillas to use: Fill a 10 inch skillet with about 1″ of oil (about 3 cups but who is counting). Begin heating over medium high heat about 5 minutes. Get your stack of tortillas and cut into 1/4′s and it will produce 4 perfect little chips. The oil will be hot after about 5 minutes. Make the chips in 4 batches so take one stack of the chips & place them in the oil (this would be 10 chips in the pan at a time). They are usually golden and perfect after cooking about one minute per side. When both sides are golden brown, remove them from the oil with tongs and place in a paper towel lined bowl. Sprinkle with salt & serve with your favorite salsa or guacamole dip. Repeat until all your chips are cooked!

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