Disclosure: This publication may contain affiliate links, which means that I can win a commission if you click on the link and make a purchase.
This homemade tortilla chips recipe is easy, delicious, friendly with the budget and takes less than 5 minutes. I love frying tortillas for my green chilaquiles, guacamole, pico de gallo or mango sauce.
Every time I do my crispy tacos of ground meat, I finish with a surplus of tortillas and I don’t know what to do with them. I will usually throw them into the freezer for later. But recently I have been fried to make homemade tortilla chips. Let’s get into it!
Ingredients you will need for homemade tortilla chips
- Corn tortillas. I love using yellow corn tortillas. I find that the color is pretty.
- Neutral oil. I like to use a canola or vegetable oil. A high temperature oil is ideal.
- Sea salt.
How to make homemade tortilla chips
- Cut the tortillas into four four triangles.
2. Take the oil over medium heat, around 300F. I like to immerse a corner of the tortilla in the oil and if it sizzles and bubbles slightly, then it is ready.
3. Let the tortillas fall into the oil. I like to do this in lots, so as not to overlap the pan.
4. Fry for approximately 1-2 minutes, only until they are slightly golden and crispy. Transfer to a paper and sprinkle towel bed with sea salt while they are hot.
5. Repeat with the rest of the tortillas. That’s all! Super simple.
Recipe tips
- List these chips in my homemade taco seasoning. If you want to give them some spices and taste, throw them out with some spices when they leave the oil.
Frequent recipe questions
Yes, to bake these chips preheat your oven to 400F. Place the triangle -shaped tortillas on a baking tray. Spray with olive oil or cooking spray. Transfer to the baking for about 8-10 minutes, turning them in half.
Save this in a container or a bag tightly and will last up to five days.
What to serve with these chips
If you tried this Homemade tortilla chips Recipe Or any other recipe on my website, leave a 🌟 star rating And let me know how it was in the 📝 comment below. Thanks for visiting!
To fry the tortilla chips:
-
Prepare by recinating your baking tray with paper towels.
-
In a cast iron pan or average pot, add enough oil to have approximately 3 inches of oil. I needed about 3 cups in my 8 -inch cast iron pan. Place over medium heat and allow the oil to heat. This took about 5 minutes
-
You can take the oil temperature, if you wish. You want around 300F to be. If you don’t have a thermometer, don’t worry. Let the corner of the tortilla chip in the oil and if bubbly, then it is ready.
-
Using the spider, let the tortilla triangles fall into the oil. And fry for approximately 1-2 minutes, until they are slightly golden. Sprinkle with sea salt just just when they leave the oil. Repeat with the rest of the tortillas.
-
Store in a hermetic container for up to five days.
To bake the tortilla chips:
-
Preheat your oven 400f. Place the tortilla triangles in the baking tray, spaceing them approximately 1/2 inch by part. This does not have to be accurate, you just don’t want them to overlap.
-
Great them generously with olive oil spray.
-
Transfer to the baking for baking for about 10 to 12 minutes, until they are slightly golden. Place on a paper towel blade. Sprinkle with sea salt.
- List these chips in my homemade taco seasoning. If you want to give them some spices and taste, throw them out with some spices when they leave the oil.
Calories: 108Kcal | Carbohydrates: 18gram | Protein: 3gram | Fat: 3gram | Saturated fat: 1gram | Polyunsaturated fat: 1gram | Monounsaturated fat: 1gram | Sodium: 261mg | Potassium: 44mg | Fiber: 1gram | Sugar: 1gram | Calcium: 52mg | Iron: 1mg
Nutritional information is automatically calculated, so it should only be used as an approach.
