Tortilla Chips

Crispy, crunchy, hot, Tortilla Chips!

Nothing compares with the the crunch of a hot homemade tortilla chip.  If you have a pack of leftover corn tortillas that’s gotten a little stale, this is a great way to transform them into a delicious snack! If you are starting with fresh corn tortillas, you will want to dehydrate them a little before frying.

Get your guacamole, mango shrimp ceviche and salsas ready… it’s time to fry chips!

Tortilla Chips

Prep Time: 15 mins
Cook Time: 30 mins
Yields: Large bowl of chips


  • 1 large package - corn tortillas (better if they are slightly stale or dried-out)
  • 2" deep fry oil in a heavy frying pan (vegetable oil, peanut oil, and coconut oil are all good frying oils. You need an oil that "fries" at a very hot temperature in order to make the chip crispy and not soggy.)
  • seasoned salt to taste
  • colander with lined with paper towel or paper bag


  1. Heat your oil. You need approximately 2" of oil in your heavy frying pan.
  2. Cut your tortillas into your desired shape (strips, triangles, whole, etc.)
  3. Test your oil to see if it's hot enough to fry. You can do this with one tortilla piece: lower it in and see if little bubbles race up around it. Some people also use a wooden spoon: when the spoon is lowered into hot oil, little bubbles will quickly form around it if the oil is hot.
  4. Using tongs or a slotted frying spoon, lower a few of the cut tortillas into the hot oil. Tortillas should make a "sizzle" sound immediately, and little bubble should race up around each one. Turn each chip over as it begins to turn golden.
  5. When both sides are golden, use tongs or a slotted frying spoon to transfer the chips to the paper towel lined colander. Sprinkle with seasoned salt.
  6. Fry in batches until all the tortillas are crispy, hot, tortilla chips!

Pro Tips

Two main factors are going to help you have a crispy chip vs. a soggy chip: 1) Tortilla moisture content: If your tortillas are fresh, try throwing them on a rack in your oven on low heat BEFORE frying. This will dry out some of the moisture and give you a crispier chip! 2) Heat of oil: If your oil isn't hot enough, your chips with be soggy. If your oil is too hot, your chips will burn, turning brown instead of golden. If this happens, immediately and turn down the heat under your oil, and give your oil a bit of time to return to the "perfect" temperature.

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