Tortilla Chips
Veg
Vegan
Triangles of corn tortilla deep-fried to a light, salty crisp — the universal Mexican table snack and vessel for dips.
Cuisines
Mexican
Best for
Lunch
Dinner
Snacks
Recipe
Prep: 10 min
Cook: 15 min
Total: 25 min
2-3 servings
Ingredients
| 6 | corn tortillas |
| 1 cup | vegetable oil |
| — | salt to taste |
Instructions
- 1 Stack the corn tortillas and cut them into 6 wedges each, creating triangle-shaped pieces.
- 2 Heat the vegetable oil in a large skillet over medium-high heat until it reaches 350°F (175°C) or until a small piece of tortilla sizzles when placed in the oil.
- 3 Carefully add a few tortilla pieces into the hot oil, making sure not to overcrowd the pan.
- 4 Fry the tortilla pieces for about 2-3 minutes, turning occasionally, until they are golden brown and crispy.
- 5 Remove the chips from the oil using a slotted spoon and place them on a paper towel-lined plate to drain excess oil.
- 6 Immediately sprinkle salt over the hot chips to taste.
- 7 Repeat the frying process with the remaining tortilla pieces.
Tips
For a spicier kick, sprinkle chili powder or cayenne pepper over the chips along with the salt.