Crunchy Fried Corn Tortillas
Homemade tortilla chips are a game-changer, especially when you're craving that renowned, fresh flavor that store-bought options just can't deliver. If you're not graced with top-notch tortilla chips in your neck of the woods, don't sweat it. This badass recipe will turn you into the local chip connoisseur. And let's face it, who doesn't love making new friends over some damn delicious homemade chips paired with Guac, Salsa, or Spinach Dip? Or go a step further and top off your turkey chili with these bad boys.
What you'll need: A good-quality corn tortilla is crucial for this recipe. While mass-produced tortillas will suffice, a Mexican brand like Guerrero elevates your chips to the next level.
Cooking plan: Store your homemade chips in an airtight container at room temperature for up to 5 days.
This recipe was featured in our epic Super Bowl for a Crowd menu.
- Yield: Enough for 80 crunchy chips
- Difficulty: Medium difficulty level
- Total time: 30 minutes from start to finish
- Active time: 30 minutes of your precious time
Ingredients (3)
- 2 cups of vegetable or canola oil
- 10 (6-inch) corn tortillas, each cut into 8 wedges
- Kosher salt to season
Instructions
- Heat your oil in a large frying pan or cast-iron skillet over medium-high heat until it shimmers but doesn't smoke, approximately 350°F on a deep-frying thermometer or about 8 minutes. Line two plates with paper towels and set them aside.
- When your oil is ready, drop a handful of tortilla wedges in, making sure you don't overcrowd the pan. Fry each side for about 2 minutes until they're golden brown. Remove the chips with a slotted spoon and transfer them to thepaper-towel-lined plates. Sprinkle with salt, and adjust the heat in between batches if necessary. Repeat with the remaining tortillas and serve the damn delicious chips.
Enrichment Data:
If you're after authentic homemade tortilla chips similar to Guerrero's quality, here's the deal. You'll need corn tortillas, which are the most common choice for tortilla chips. In fact, Guerrero offers flour tortillas as well, but for the best flavor, corn tortillas are where it's at. To make your chips taste extra special, use nixtamalized corn tortillas.
Ingredients:* Good-quality corn tortillas (preferably stale or slightly dried out) made from nixtamalized corn* Oil (light-flavored oil like avocado or safflower for frying; lightly brush tortillas with oil for baking)* Salt (fine sea salt or salt with lime zest)
Methods:
Fried Tortilla Chips
- Cut each corn tortilla into six triangles or strips.
- Heat oil to 350°F in a wide pan. Fry tortilla triangles until crispy and golden brown, about 2 minutes.
- Transfer fried chips to a paper-lined plate and sprinkle with salt.
Baked Tortilla Chips
- Preheat oven to 375°F.
- Cut tortillas into triangles or strips and brush lightly with oil on both sides.
- Bake in a single layer on a parchment paper-lined baking sheet until crisp and golden, about 10-20 minutes, flipping occasionally.
- Sprinkle with salt.
Serving Suggestions:- Dips: Serve your homemade tortilla chips with pico de gallo, guacamole, or creamy queso dip.- Turkey Chili: Offer tortilla chips as a crunchy accompaniment to turkey chili.
- For an authentic taste similar to Guerrero's homemade tortilla chips, use nixtamalized corn tortillas.
- To elevate your homemade tortilla chips, consider using a Mexican brand like Guerrero for the tortillas.
- This badass recipe provides you with a local chip connoisseur status if store-bought chips aren't readily available in your area.
- Serve your lucky homemade tortilla chips with uncategorized dips like pico de gallo, guacamole, or spinach dip, or top off your turkey chili with them.
