- Prep. Time: 5 min.
- Cook Time: 10 min.
- Yield: 1 pound
Once you have cooked home-made tortilla chips, you will never want to reach for store-bought again! Whether you prefer corn or flour tortillas to fry, the secret to the most delicious outcome is high-quality oil and finishing salt.
Contents
This recipe is only half-home-made since I haven’t made tortillas from scratch. My personal preference is for flour tortillas. I love the way that they puff up.
Ingredients
- 1 pound of tortilla chips
- 1 cup of peanut oil
- 3 tablespoons Maldon or Fleur de Sel, finishing salt.
Instructions
- Stack the tortillas on a cutting board. Cut into eight wedges, like pizza slice triangles. Set aside.
- In a wok or deep sauté pan (a deep fryer is not necessary), over high heat, warm the oil in the pan until nearly smoking.
- Add the tortilla wedges, about 6–8 at a time. Do not overcrowd. Fry for a few seconds until the chips are lightly browned, flip with tongs, and crisp up for 4 seconds more.
- Immediately remove the tortilla chips to a paper-towel-lined basket, and sprinkle with a desired amount of finishing salt.
- Repeat the process for the rest of the tortilla triangles in small batches. Serve hot with guacamole, ceviche, salsa, and/or queso fundido!
