Yield: 4 servings
Homemade Tortilla Chips
Dipped into your favorite Mexican salsas, these 3-ingredient corn tortilla chips are the real deal. They're super crunchy and easy to make!
Ingredients
- 2 to 3 cups vegetable oil
- 1 pound yellow or white corn tortillas
- 1 teaspoon salt, plus more to taste
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Instructions
- Heat 2 inches of oil in a deep skillet or dutch oven to 370°F.
- Line the tortillas up on a cutting board and slice them in half. Then cut those halves in half to make four equal triangles.
- Set aside a cooling rack fitted with a paper towel on top of a large baking pan.
- Fry 8-10 of the tortilla triangles in the heated oil for 30 seconds then flip them over and fry just until a nice color starts to form. (They will continue to darken after they are out of the oil.)
- Using a slotted spoon or tongs, strain the chips from the oil and let them cool on the prepared pan.
- Repeat the frying process with the remaining tortilla chips and let them cool before sprinkling with salt and serving with salsa if desired.
Notes
Storage: Once fully cooled, these corn tortilla chips can be stored at in an airtight container at room temperature for up to a week. If they lose their crunch, pop them into a baking tray and heat them at 350°F for 5 minutes or until crispy. Or you could also pop them into an air fryer!
Nutrition
Serving: 1, Calories: 3138kcal, Carbohydrates: 51g, Protein: 6g, Fat: 330g, Saturated Fat: 25g, Polyunsaturated Fat: 290g, Trans Fat: 8g, Sodium: 580mg, Fiber: 7g, Sugar: 1g