- 12
- 10 mins
- 25 mins
Ingredients
- 3/4 to 1 About 3/4 to 1 cup canola, grapeseed, or corn oil (a high smoke point oil), more or less depending on how many chips you are making
- Corn tortillas, each tortilla will make 6 chips, 12 tortillas will yield 72 chips, a good snack for 2 to 3 people
- Kosher salt
Preparation
Step 1
Pour oil into a medium skillet to a depth of 1/8 to 1/4 of an inch. (Make sure you are working with a completely dry pan or the oil will sputter as it heats.) Heat the oil on medium high heat until a small piece of tortilla placed in the oil sizzles, about 350°F. Do not allow the oil to get so hot that it smokes. (If that happens, move the pan off the heat immediately.)
Place a paper towel onto a large plate and have several other paper towels ready. Place a handful of tortilla triangles into the hot oil, in a single layer. Use metal tongs or a metal slotted spoon to distribute the tortilla triangles so that they aren't overlapping and so that all sides get coated with oil. Fry for approximately 2 minutes until the chips just begin to color and they are firm, no longer pliable.Use tongs or a slotted spoon remove the chips from the oil to the paper-towel-lined plate. Sprinkle with salt. Place another paper towel over the top of the chips to be ready for the next batch.
Note that as soon as you put the tortilla triangles into the hot oil, because you are working with such a small volume of oil, the oil temperature will lower. Usually I compensate for this by increasing the heat to high. And as soon as the chips begin to color, I reduce the heat to low, so the oil doesn't overheat in between batches of chips.