Homemade Corn Tortilla Chips

Homemade Corn Tortilla Chips

Homemade corn tortilla chips are surprisingly easy to make! They're shallow fried in just a small amount of oil for perfectly crisp chips, then sprinkled with flaky sea salt!

Course Appetizer, Snack

Cuisine Mexican

Prep Time 5

Cook Time 3

Total Time 8

Servings

Calories 344kcal

Author Kyleigh Sage

Equipment

Ingredients

15 small tortillas corn or flour
1-2 cups canola oil for frying
flaky sea salt

US Customary - Metric

Instructions

Cut the corn tortillas into 4-6 triangles per tortilla (or cut them into thin strips).
Pour between ¼ and ½ inch of oil into a heavy bottomed pot or skillet
Pour 1-2 cups of vegetable oil (you want it to be about ¼ to ½ inch deep) into a large, heavy bottomed pot or skillet and heat over medium-high heat until the oil reaches 350°F. [I love this thermometer because it clips to the pot.]
Line a baking sheet with paper towels and position it next to the stove.
Once the oil is 350°F, add the first batch of corn tortillas and shallow fry for 2-3 minutes or until golden brown and crisp (you may need to turn them about halfway).
Be sure to only fry a few chips at a time so that the pan isn't overcrowded. The chips should be in an even layer in the pan, not overlapping.
Use a spider strainer or slotted spoon to remove the tortilla chips from the oil and place on the paper towel lined baking sheet to drain. Immediately sprinkle with flaky sea salt while the chips are still hot (this helps the salt stick).
Repeat until all the corn tortilla chips have been fried.

Notes

Homemade tortilla chips are best eaten the same day, but you can store fully cooled leftover chips in a paper bag (or a plastic bag with a paper towel to soak up moisture) for up to 2 days. The only downside to homemade chips is they do get stale faster than store-bought ones.

Nutrition