I have been making homemade tortilla chips for several months now. They are amazing. I have tried a couple of different brands of tortillas and my favorite are Mission yellow corn tortillas. I use peanut oil which works beautifully for frying, but you can use another oil such as vegetable oil if you like. These are great with guacamole. You can cut the tortillas into strips to serve with crock pot chicken tortilla soup.
1. Heat oil in a large pot or wok on high to 375 degrees F. I tested several temperatures and figured out that my optimum temperature was around 375. You do not have to use a thermometer. You can guage the temperature of your oil by how quickly your chips cook.
2. Using a pizza cutter, cut corn tortillas into triangles.
3. Gently slide tortilla triangles into hot oil. I fry about a dozen chips at a time. Fry until they start to crisp and turn golden then gently lift them out onto a cooling rack over a paper towel lined pan. Make sure not to over brown them. They will be done in about a minute or less.
Sprinkle chips with salt. Cool for a couple of minutes on the cooling rack then transfer to a paper towel lined bowl. Repeat with the remaining chips.
These chips will stay fresh and crisp in an airtight container for several days (if they last that long).
I make homemade tortilla chips all the time now and since peanut oil is so expensive, I strain my leftover oil and refrigerate it. I am able to use it 3 to 4 times.
If making for a potluck or school function, use canola or vegetable oil in case if anyone has peanut allergies.
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Hi, I'm Faith, a former Family and Consumer Science teacher turned work at home Mom blogger. I love God, my family, and food. You can usually find me in the kitchen preparing family friendly, homemade recipes and taking lots of pictures.
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