Homemade Tortilla Chip Recipe
Servings: 4 servings
Calories: 310kcal
These homemade tortilla chips are crisp, golden and easy to make. Perfect for salsa, queso, guacamole and all your favorite dips.
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Ingredients
- 12 corn tortillas
- 3-4 cups vegetable/canola/peanut oil
- fine sea salt
Instructions
- Cut the 12 corn tortillas into quarters.
- Heat the 3-4 cups vegetable/canola/peanut oil over high heat in a large frying pan for 3-4 minutes. I highly recommend using a deep frying thermometer and aim for between 350°F to 365°F.
- Working in small batches, add some of the corn tortillas to the hot oil. Using a metal slotted spoon gently turn around the tortilla chips until they are evenly browned.
- Remove to a paper towel lined baking sheet or plate. The first batch will take the longest- 1-3 minutes, by the time you get to the last it could only take one minute.
- Sprinkle while hot and tacky with fine sea salt.
- Allow to cool completely and then store in an airtight container for up to a week.
- Serve with your favorite salsa, hummus, dip or eat them plain!
- Tried this recipe out? Come back and leave us a comment or a star rating.
Notes
Storage: They are best fresh, but since they aren't loaded down with preservatives or other stuff, they are only good for about 5 days. They won't last that long, I promise.
You can also reheat them. Arrange them in a single layer on a rimmed baking sheet and bake them for 5 minutes at 200 degrees. Don't go much hotter or for longer or else you risk burning them.
Freezing: You can freeze anything you want, but whether it stills tastes good after is debatable. I am going to put tortilla chips in the "don't freeze these" category, but you may disagree.
Nutrition
Calories: 310kcal | Carbohydrates: 34g | Protein: 4g | Fat: 18g | Saturated Fat: 13g | Sodium: 35mg | Potassium: 145mg | Fiber: 4g | Calcium: 63mg | Iron: 1mg
