Homemade Tortilla Chips
Recipe type: Appetizer
Cuisine: Mexican
Prep time: 
Cook time: 
Total time: 
Serves: 6 servings
We are never going to buy tortilla chips again!
  • 1 (30 ct) package 6” corn tortillas
  • 1 quart oil, for frying (canola, vegetable, or similar)
  • Kosher salt, to taste
  1. First, heat the oil in your deep fryer (see note 1).
  2. Cut the tortillas into quarters or 6ths, depending on the size chip you prefer.
  3. Once the oil has heated up, add ¼ of the chips to the basket. Be sure to separate them as much as possible when laying them down.
  4. Lower the basket into the oil, and shake slightly to agitate the chips. This helps prevent sticking.
  5. Cook for 2-4 minutes, shaking the basket slightly several times during cooking (see note 2).
  6. Once the chips are golden brown, remove them from oil and place onto a paper-towel lined baking sheet (or other suitably large tray). Sprinkle immediately with salt.
  7. Enjoy!
Note 1: I can only authoritatively give instructions on this recipe using a deep fryer, because it’s what we’ve used. I’m sure there’s some other recipes online that will teach you how to make tortilla chips using a Dutch oven and thermometer, but I can’t pretend I know how that method works, so I’ve written this solely for deep fryer users.
Note 2: We don’t flip our chips halfway through cooking. They cook fast, and the oil usually covers the whole chip, making flipping impractical and somewhat dangerous. Just simply agitate the chips by shaking the basket periodically and you should have no issues.
Recipe by hOhm Cooking at http://hohmcooking.com/2021/02/22/chips-and-dips-recipe-trio/