Homemade Tortilla Chips

Making your own tortilla chips is seriously too easy! I mean, why haven’t I ever done this before?! You can bake or fry your chips in a flash, and at a fraction of the cost of purchasing a bag o’ chips. I spent $2.50 on the tortilla’s (that will make 6+ bags of chips) and $3 to make a large helping of Salsa!

Homemade Corn Tortilla Chips for Salsa

Flash fry white or yellow corn tortillas to make a crisp, flavorful, and much healthier snack than the weeks old bagged chips from the store. Try them with our Fresh Salsa!
You’ll Need
12 Corn Tortillas
2-3 Cups Vegetable Oil (I’ve actually found that I like to fry with peanut oil more, better flavor)
Salt (Kosher, Coarse Sea Salt, or Table Salt)
a deep 3″ high, heavy bottomed Frying Pan, and tongs/spoon/spider
a cookie sheet lined with a paper towel

Cut your tortillas using a pizza cutter or knife into triangles like a pizza. We cut the taco sized corn tortillas into 6 equal pieces. Heat 2-3 cups of veggie oil (about 3/4 full) in a high edged, heavy bottomed frying pan. Your oil is ready when you can place a tortilla piece in the oil and it bubbles and pops. We liked to fry at a high heat so that the tortilla is in the oil as little as possible (about 20-30 seconds). Be careful that your oil does not smoke, and that you do not allow any water in the hot oil -as that can cause a serious fire.

Place a single layer of chips into the oil. No need to flip your chips. Remove the chips from the oil when you notice them getting the slightest bit brown. Note that the chips will continue to brown and cook a bit more once you’ve taken them out of the frying pan and onto the paper toweled tray. -Yes 5 seconds can mean the difference between an underdone chewy chip, and perfectly crisp chip, or a very dark and hard chip. So test a few chips out first, pulling them out of the oil at different colors, to determine how long you want to cook your chips.

As soon as you pull each batch out of the oil, sprinkle a generous helping of salt over the chips. You have to do this before the oil dries so that the salt will stick to the chips. Continue to fry the remainder of your chips, let them cool a bit, and then enjoy with fresh salsa, as nachos, or with any dip of your choosing!

Cinnamon and Sugar Chips for Dessert

To make the cinnamon and sugar tortilla chips take 2-4 medium sized flour tortillas and spray lightly with cooking spray on both sides (we used olive oil cooking spray). Then sprinkle the tortillas with a combination of cinnamon and sugar. You can make this by combining roughly 2 Tbs of sugar to 1 tsp of cinnamon -make the mixture to your taste. Then cut tortillas into 8 triangular pieces -like a pizza. Place in a single layer on cookie sheets and bake at 375 for approx 10-12 minutes until just lightly brown and crispy. Cooking time will vary, so keep a watchful eye! These are seriously so good, and go great with the Samoas Fruit  Dip!

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20 thoughts on “Homemade Tortilla Chips

  1. Pingback: Pico De Gallo | Cookin' Up Good Times

    • Thanks for stopping by Amber! Hope you like them! They also seem to have a pretty long shelf life if you keep them in a ziploc bag. I think they’d last a week easy! That is, if ya don’t eat them first.

  2. Those dessert chips sound awesome! My bf and I like to make baked chips that have olive oil, oregano, and sea salt on them to dip in tzatziki!

    • Oooo, those sound awesome! We did try baking the corn tortilla chips, but they were so thick, they came out kind of chewy. I might like whole wheat tortilla chips baked how you described with tzatziki. Do you make your own tzatziki? I’ve been dying to try that!

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