Crunchy Fried Tortilla Chips take minutes to make! So easy, use store bought or fresh homemade tortillas!
Fried Tortilla Chips are a great way to use up leftover tortillas. A fresh, homemade alternative to store bought chips, this recipe is quick and easy. Salty, crunchy, deep fried chips — kids love them, adults devour them, what’s not to love?
Normally opting for baked alternatives, this recipe is great when you need something salty, crunchy and FAST. Definitely winning the inexpensive homemade snack award, they are so much better than anything out of a packet. Seasoned with coarse salt, onion and garlic powders, they should come with a super addictive warning label.
HOW TO MAKE TORTILLA CHIPS FROM SCRATCH
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 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. They need room to move around and fry all over. 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 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.
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 tortilla chips with queso dip like below, or dip ’em in guac AND pico de gallo and you have yourself an epic snack!
MORE SERVING SUGGESTIONS
Fried Tortilla Chips
- 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
- 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!
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