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
Recipes Collection.
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.
Copyright Hope Pryor, please see Terms
of Use. Photograph by Hope Pryor; property of CooksRecipes.com.
