Homemade Crispy Corn Tortilla Chips
Pan-fried tortilla chips made from quartered corn tortillas fried in vegetable oil until golden and crispy. Uses stale tortillas for best texture. Oil heated to 350°F, fried in batches until both sides turn light golden brown, then drained on paper towels. Ready to serve with salsa or guacamole.
Ingredients
- 4 corn tortillas, quartered
- 1 cup vegetable oil
Instructions
- 1
Use corn tortillas that are slightly stale. Cut each tortilla into 4 pieces.
- 2
Use a wide pan. Add vegetable oil to a depth of 1/2-inch.
- 3
Turn the burner to medium high and let the oil heat for about 5 minutes until it reaches 350°F. Test readiness by dipping a wooden spoon into the oil; bubbles should form around the tip.
- 4
Add tortilla quarters to the oil in batches, laying pieces in a single layer.
- 5
When the first side turns lightly golden, flip each piece with tongs so the second side can brown.
- 6
When the second side is golden brown, remove with tongs and place on a paper towel-lined plate to absorb excess oil.
Tips
Stale tortillas fry better than fresh ones, producing crispier chips.
A wooden spoon is an effective tool to test oil temperature without a thermometer.
Good to Know
Airtight container at room temperature up to 3 days.
Tortillas can be cut several hours in advance and stored in a dry place.
With salsa, guacamole, or other dips.
Common Mistakes
Use stale tortillas to avoid soggy chips.
Do not skip the paper towel step to avoid greasy chips.
Fry in batches to avoid overcrowding and uneven cooking.