Learn how to make your own homemade tortilla chips. They are the perfect crunch to any party.
- Fryer or Pot
- White corn tortillas
- Avacado Oil
- Cut your tortilla into chip wedges. I cut mine into 4.
- Heat you're oil to 350F.
- Once your oil is heated add in your tortilla chips (i did about 5-7 chips per batch. Don’t overcrowd your chips and constantly flip them so that they have an even browning. Take them out when they are light brown and make sure you don’t keep them any longer because they will start turning a dark color and have a burnt taste. Whenever adding in a new batch you will have to check the temperature to make sure it’s still at 350F.
- When your tortilla chips are the right color, take them out onto a plate with a paper towel on it. Then place them into a bowl and add salt or any other seasonings that you prefer.
What kind of tortillas did I use? I used white corn tortillas. But you can also use yellow corn tortillas. Whatever you prefer. What kind of oil can I use to fry? Peanut oil, grape oil, avocado oil, canola oil, corn oil, vegetable oil sunflower oil and etc. Can I bake the tortillas chips instead of frying them? Yes you can, but they won’t have the same crispiness as the fried ones. Why shouldn’t you overcrowd your chips when frying? Overcrowding will cause the oil to drop to a low temperature, the chips will stick together and it won’t give you even browning. How do I bake the chips ? In a sheet pan with parchment paper you will add your tortilla chips that were brushed with oil on both sides and salted. Bake the chips at 375F for about 10-13 minutes or until light brown color. What color do they have to be when they are ready? They have to be a light brown color, not any darker or else they will burn. The chips will darken or finish up changing color on the plate. How long can I store the chips? Personally eating them fresh are the best. If you have leftover chips, you can store them into a ziplock bag or a tight container. Why should you keep track of the oil temperature? The lower temperature will cause the chips to increase oil absorptions and cook longer than they should. Also, if the oil temperature is too high, this will cause the chips to be undercooked and burnt. Why do I put my chips into a paper toweled plate? To get the access oil off the chips. What kind of wedges do I cut my tortillas? If they are small tortillas then cut them in 4 wedges and if they are on the medium side then cut them into 6 wedges. Can I use different seasoning on the chips? Yes you can, I prefer salt on mine.