Belizean Tortilla Chips

Crispy, crunchy, hot, Belizean Tortilla Chips!

Nothing compares with 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!

How to make Belizean Corn Tortilla Chips at Home

Prep Time 15 mins

Cook Time 30 mins (total, each batch may take under 5 mins)

Yields Large bowl of chips

Corn Tortilla Chip Ingredients

• 1 large package – corn tortillas (better if they are slightly stale or dried-out)
• Enough Deep fry oil in a heavy frying pan to allow the tortillas to float at least 2 inches above the cooktop (vegetable oil, peanut oil, and coconut oil are all good frying oils.  You need an oil that fries at very hot temperatures in order to make the chip crispy and not soggy.) We prefer peanut oil as it adds a nice deep flavor and browns tortillas beautifully 
• seasoned salt to taste colander with lined with a paper towel or paper bag

Recipe

1. Heat your oil. You need approximately 3inches 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 the 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 sizzling sound immediately, and the little bubbles 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!

The key to perfect tortillas chips is to cook them in very hot oil. Peanut oil is always a winner with its very high smoking point. Be sure to add your tortilla in small batches. You want to avoid cooling down the oil too much. Adding too many tortillas will cause them to cook more slowly and that makes them soggy. Immediately after removing the hot chips from the oil I like to let them drip excess oil for about 5 seconds then I dust them with seasoned salt. I prefer Lowries Seasoned Salt or Garlic salt. Salting while the tortillas are still cooling allows the salt to stick. After salting I like to shake the bowl the tortillas are cooling so that they don’t get over salted.

Belizean Style Corn Tortillas Chips Made at Home

We love to eat these chips with chicken tortillas soup, huevos rancheros, Belizean Chips and Dip, Mango Shrimp Ceviche, Conch Ceviche, and just regular Shrimp Ceviche.