Homemade Tortilla Chips
1 (12-count) package corn tortillas
Vegetable oil for frying
Kosher or sea salt for seasoning (optional)
- Preheat oil in a deep-fryer to 360°F (180°C).
- On a cutting board, stack 3 to 4 tortillas and using a sharp knife, cut into 8 wedges. Repeat with remaining tortillas. Separate any that may stick together.
- Add a handful of tortilla wedges to the hot oil, stir to separate, and fry until crisp and golden brown. Remove and drain on a brown paper bag, lined with paper towels. Salt immediately, if desired. Remove to serving bowl. Repeat procedure with remaining tortilla wedges.
- Store unused portion at room temperature in an airtight container.
Makes 96 tortilla chips.
Note: Recipe can be increased as desired.
Variation: For Baked Tortilla Chips, lightly brush whole tortillas with vegetable oil. Cut into wedges as above. Place chips in a single layer on a greased baking sheet and sprinkle with salt, if desired. Bake in a 425°F (225°C) oven, for about 10 to 12 minutes or until crisp and light golden brown, turning chips halfway through the baking time. Transfer to paper towels and cool completely.