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Why buy store bought when you could make your very own Crunchy Fried Tortilla Chips at home?
Making your own tortilla chips might seem a little intimating, but I promise – it’s easier than it looks. Salty, crunchy, deep fried chips the kids and the adults will love. Especially when paired with classic Authentic Mexican Salsa or our creamy Guacamole.
TORTILLA CHIPS
While other tortilla chip recipes use an oven-bake method, our recipe was created with convenience and flavour in mind.
This recipe is great when you need something salty, crunchy and FAST. Using left over tortillas, these tortilla chips tick all of our salty snack boxes. Seasoned with coarse salt, onion and garlic powders, they should come with a “super addictive” warning label.
HOW TO MAKE TORTILLA CHIPS
You only two ingredients to make tortilla chips – tortillas and oil. You can make them completely from scratch if you prefer using our flour tortilla recipe, or use store bought corn (for gluten free) or flour tortillas.
Heat oil in a large skillet or frying pan on medium-high heat with a depth of at least 1/4 of an inch in the base. Your tortilla chips will need plenty of room to move around. The ideal temperature here is 350°F | 175°C. Too hot and they will brown/burn very quickly.
Test oil is hot enough by frying a small piece of tortilla in the oil. If the tortilla sizzles and the oil bubbles around it, it’s ready. If the piece browns too quickly, reduce the heat and let the oil cool for a minute before continuing.
Fry a few tortilla chips at a time, placing them carefully in the oil with metal tongs, a metal spatula, or a slotted spoon. Make sure they are in an even layer and not overlapping to ensure they fry evenly.
Do not overcrowd the pan.
Turn chips occasionally in the oil until lightly browned and crisp. This takes about 1 minute. Remember, they fry up quick because they are already cooked!
Transfer tortilla chips onto a paper towel-lined plate to drain off excess oil. Blot the chips of excess oil with another sheet of paper towel and repeat the cooking process with the remaining chips until all done.
SEASONINGS
Sprinkle your tortilla chips with salt, garlic powder and onion powder. Add a pinch of chili powder or cayenne for a kick of heat! Serve your tortilla chips with Queso, Guacamole or Pico De Gallo and you have yourself an epic snack!
MORE SERVING SUGGESTIONS
Chicken Fajitas
Steak Fajitas
Carne asada
Carnitas
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Fried Tortilla Chips
Ingredients
- 1 cup cooking oil for frying, canola oil, vegetable oil, extra virgin olive oil, peanut oil, coconut oil
- 8 flour tortillas or corn tortillas, cut into 8 wedges each
- 1 tablespoon coarse salt or more if needed
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
Instructions
- Heat oil in a large skillet or frying pan over medium-high heat (350°F | 175°C). You want a depth of at least 1/4 of an inch in the base of your pan.
- Test oil is hot enough by frying a small piece of tortilla in the oil. If the tortilla sizzles and the oil bubbles around it, it's ready.
- Fry a few chips at a time, placing them carefully in the oil with metal tongs, so that they are in an even layer. Do not overcrowd the pan.
- Turn them occasionally in the oil with a slotted spoon until lightly browned and crisp, about 1-2 minutes. (If the chips brown too quickly, reduce the heat and let the oil cool for a minute before continuing.)
- Use tongs or a slotted spoon to transfer chips onto paper towel-lined plate. Blot the chips of excess oil with another sheet of paper towel and transfer them to a dry, clean baking sheet or serving platter.
- Repeat the cooking process with the remaining chips until all done.
- Sprinkle salt, garlic powder and onion powder. Add a pinch of chili powder or cayenne for a kick of heat!
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
