Homemade Tortilla Chips
There’s nothing quite like the satisfying crunch of homemade tortilla chips, fresh from your own kitchen. With just a handful of ingredients and 20 minutes, you can create golden, crispy chips that outshine any store-bought version.
Equipment
- heavy skillet or Dutch oven
- instant-read thermometer
- spider or slotted spoon
Ingredients
- High-heat cooking oil, such as avocado, canola, or vegetable oil
- 12 stale corn tortillas, cut into 6 wedges each
- Sea salt
Instructions
- Line a plate with paper towels.
- Fill a heavy skillet or Dutch oven with ¼ to ½ inch oil. Heat the oil over medium-high heat until its temperature reads 350°F on an instant-read thermometer, or until a small piece of tortilla sizzles when added to the oil.
- Add enough tortilla wedges to the pan to fit in a single layer without overlapping. Use tongs to flip the chips continuously until they are crisp and pale golden brown, about 2 minutes. If the chips are browning too quickly, reduce the heat.
- Use a spider or slotted spoon to transfer the chips to the paper towel-lined plate and repeat with the remaining tortillas, adding more oil to the pan as needed.
- Sprinkle with salt and serve immediately. Store leftover chips at room temperature for up to 3 days.
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