Homemade Tortilla Chips at home
- Yield 72
- Prep 5 minutes
- Cook 25 minutes
- Total 30 minutes
Homemade Tortilla Chips at home is a appetizers recipe on Avoteb. The yield on the card is 72. Plan on 30 minutes from start to plate. The amounts and the method are both on this page.
Ingredients
Yield: 72 servings
- 1 1/2 to 2 cups oil for frying (such as vegetable oil*)
- 12 corn tortillas, cut into six wedges each
- flaky sea salt
Method
Warm the oil. Tip enough oil in a sauté pan so that it is between 1/4 to 1/2-inches deep. Warm the oil over medium-a hot burner until its temperature reaches 350°F. Then reduce the heat to medium, adjusting the heat as needed (you will need to check it fairly often) to try and maintain that temperature as best as possible.
Fry the tortillas. Carefully add about a dozen tortilla triangles (or however many form a single layer without overlapping) to the oil. Fry for 2 to 3 minutes, occasionally using a spider strainer to stir and dunk the tortillas below the surface of the oil, until they are lightly golden and crispy. Cooking time will vary depending on the thickness of your tortillas.
Tip off. Take the spider strainer to quickly and carefully move the tortilla chips to a paper-towel-lined baking sheet and spread them out in an even-ish layer, so that the chips can pour off and cool. Scatter evenly with a pinch of flaky sea salt, or any other desired seasonings, to taste.
Repeat the process with the remaining tortilla triangles until all have been fried. (While each batch is frying, the cook carefully push the finished chips to one side of the baking sheet to make room for the next batch to pour off.)
Plate Once all of the fried tortilla chips have cooled for a few minutes, go ahead and serve them up and enjoy!
