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Homemade tortilla chips are such a treat. Fresh and warm, they are great with homemade guacamole or homemade salsa. You can also cut the tortillas into strips to serve with crock pot chicken tortilla soup.
These homemade tortilla chips are so much better than store bought and they will stay fresh for several days in an air tight container.
Cutting them into triangles with a pizza wheel.
Cutting them into strips for chicken tortilla soup.
I use peanut oil which works beautifully for frying, but you can use another oil such as vegetable oil if you like.
Drain on a cooling rack (affiliate link) over a paper towel lined, sided baking sheet.
Sprinkle with salt and serve.
peanut oil or oil of choice
1. Heat oil in a large pot or iron skillet 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 gauge the temperature of your oil by how quickly your chips cook.
2. Using a pizza cutter (amazon link), cut corn tortillas into triangles or strips.
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.
4. Sprinkle chips with salt. Cool for a few minutes on the cooling rack. Repeat with the remaining chips.
These chips will stay fresh and crisp in an airtight container for several days (if they last that long).
If making for a potluck or school function, use canola or vegetable oil in case if anyone has peanut allergies.
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Welcome to Home Ec @ Home
Hi, I'm Faith, a former Family and Consumer Science teacher turned food 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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