So easy to make and far better than store-bought,
these crisp tortilla chips are especially good served with my
Pico de Gallo salsa.
Another delicious recipe from our Family-Favorite
- 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
- 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.
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