Try this Homemade tortilla chips recipe, or contribute your own.
- Carbohydrate 0 g
- Cholesterol 0 mg
- Fat 56.0000000473396 g
- Fiber 0 g
- Protein 0 g
- Saturated Fat 4.12440000348656 g
- Serving Size 1 1 serving (58g)
- Sodium 872.055 mg
- Sugar 0 g
- Trans Fat 0.681520000576121 g
- Calories 495 calories
Step-by-step
- Using kitchen scissors or a pizza cutter, cut the tortilla into 6 to 8 triangles.
- Heat oil in a large skillet over medium heat.
- Once hot, add the tortillas and cook one minute per side, or until lightly browned.
- Remove chips with tongs and place on a plate lined with paper towels.
- Sprinkle salt on top of the chips immediately and allow to cool.
- Serve with your favorite dip.
Unlike store-bought varieties that undergo industrial dehydration and pressure-cooking, frying raw flour tortillas yields a distinctly puffy texture with tender interiors and crisp edges. Achieving this texture relies entirely on managing oil temperature and visual cues rather than relying on digital thermometers. Canola oil should reach approximately 350 degrees Fahrenheit before any dough enters the skillet. Slicing eight large flour tortillas into six to eight triangles each using a pizza cutter creates uniform pieces that cook evenly in batches. Drop the triangles into the hot oil and monitor the color closely, removing them with tongs the exact moment a light golden brown hue appears on each side, which typically takes about sixty seconds per batch. Salt adheres best to the porous surface of the fried dough when applied immediately upon removal from the skillet while residual oil remains active on the exterior. Transferring the finished batches to a paper towel-lined plate prevents excess oil accumulation that leads to sogginess. Substituting corn tortillas for the specified flour varieties changes the moisture content significantly, requiring adjustments to frying time to prevent scorching. Properly drained chips retain their crispness for up to three days when stored in an airtight container at room temperature.
