Sometimes a little knowledge is a dangerous thing.
You know why there is no ice cream in my home?
Because if it’s there, I’ll eat it all.
Simply Recipes / Sally Vargas
Their days are numbered in hours, or maybe minutes.
Or I will eat them all the time.
So there’s no excuse not to make them, only every ounce of willpower we possess.
Simply Recipes / Sally Vargas
There are three basic ways that we make homemade tortilla chips around here.
Best Types of Oil for Frying
Frying your chips?
Do only a single layer at a time.
Simply Recipes / Sally Vargas
Dips for Your Chips!
How to Make Homemade Tortilla Chips
You’ll need oil if you are frying the chips.
If you are baking or microwaving, all you need are the tortillas and salt.
Simply Recipes / Sally Vargas
No need to buy fancy tortillas at the supermarket.
Corn tortillas are best because of their flavor.
Pour oil into a medium skillet to a depth of 1/8 to 1/4 inch.
Simply Recipes / Sally Vargas
(double-check you are working with a completely dry pan or the oil will sputter as it heats.)
If a small tester piece of tortilla browns too quickly, the oil is too hot.
Remove the pan from heat to let the oil cool a bit before continuing.
Simply Recipes / Sally Vargas
Place a paper towel on a large plate and have several other paper towels ready.
Place a handful of tortilla triangles into the hot oil, in a single layer.
Use metal tongs, a metal slotted spoon, or long wooden chopsticks to distribute the tortilla triangles.
Simply Recipes / Sally Vargas
Be sure they aren’t overlapping and that all sides get coated with oil.
Place another paper towel over the top of the chips to be ready for the next batch.
Simple Tip!
Simply Recipes / Sally Vargas
you’re able to compensate for this by increasing the heat to high.
These chips are best eaten when warm and freshly made.
Preheat the oven to 350F.
Simply Recipes / Sally Vargas
Bake the tortilla wedges for about 6 minutes, then use tongs to turn the wedges over.
Remove from the oven and let cool.
Sprinkle with more salt to serve.
Simply Recipes / Sally Vargas
Use a paper towel to line the bottom of the microwave.
Microwave until the tortilla chips are crispy, but not burnt.
The time will vary depending on the strength of your microwave and how many tortillas you are cooking.
In our microwave, it’s about a little less than 1 minute per tortilla.
But start at half of that and add time as needed.
Sprinkle with salt to serve.
Great withguacamoleandpico de gallo.
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