How to Make Homemade Tortilla Chips

Tortilla Chips

Prep time: 10 minutes
Cook time: 15 minutes

INGREDIENTS
*About 3/4 to 1 cup canola, grapeseed, or corn oil (a high smoke point oil), more or less depending on how many chips you are making
*Corn tortillas (get the standard kind, not the super fancy kind), each tortilla will make 6 chips, 12 tortillas will yield 72 chips, a good snack for 2 to 3 people
*Kosher salt

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Method:

1. The tortilla chips will fry better if they are a bit dried out first.
*Either leave the whole tortillas out overnight, exposed to air so they are dry or you can also dry them out a bit in the oven or microwave.
*To dry them in the oven, lay them out in a single layer on a baking sheet and put them in a 350°F for 5 minutes or a 200°F oven for 10 minutes.
*Or lay them out in a single layer (working in batches) on a paper towel in a microwave oven and microwave them for 20 to 60 seconds, depending on how strong your microwave is and how many tortillas you are drying.
*You don’t want them crisp at this point.

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2. Cut each tortilla into 6 triangle shaped wedges.

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3. Pour oil into a medium skillet to a depth of 1/8 to 1/4 of an inch. (Make sure you are working with a completely dry pan or the oil will sputter as it heats.)
*Heat the oil on medium high heat until a small piece of tortilla placed in the oil sizzles, about 350°F. (This is where an infrared thermometer comes in handy!)
*Do not allow the oil to get so hot that it smokes. (If that happens, move the pan off the heat immediately.)

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4. Place a paper towel onto 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 or a metal slotted spoon to distribute the tortilla triangles so that they aren’t overlapping and so that all sides get coated with oil.
*Fry for approximately 2 minutes until the chips just begin to color and they are firm, no longer pliable.
*Use tongs or a slotted spoon remove the chips from the oil to the paper-towel-lined plate.
*Sprinkle with salt.
*Place another paper towel over the top of the chips to be ready for the next batch.

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1. Note that as soon as you put the tortilla triangles into the hot oil, because you are working with such a small volume of oil, the oil temperature will lower.
Usually I compensate for this by increasing the heat to high.
And as soon as the chips begin to color, I reduce the heat to low, so the oil doesn’t overheat in between batches of chips.

2. Continue to cook the chips, working in batches, placing the freshly fried chips over a new layer of paper towel each time, and sprinkling with salt.

3. When the chips are all fried, pat any excess oil from them with a fresh paper towel, and eat! These chips are best freshly made.

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