Anyone who has snacked on freshly made tortilla chips can attest to their addictiveness and vast superiority to mass-market offerings. If you aren’t lucky enough to have high-quality tortilla chips available in your area, don’t fret because you can make your own with this recipe. It’s a bit of work, but you’ll earn plenty of friends. And it goes without saying that these are a natural pairing for Guac, Salsa, or Spinach Dip. Try it also crumbled on top of our turkey chili.
What to buy: Use good-quality corn tortillas for this recipe. Though the mass-produced kinds are acceptable, these chips are just tastier made with Mexican-brand tortillas such as Guerrero.
Game plan: Chips can be stored at room temperature in an airtight container for up to 5 days.
This recipe was featured as part of our Super Bowl for a Crowd menu.
- Yield: 80 chips
- Difficulty: Medium
- Total: 30 mins
- Active: 30 mins
- 2 cups vegetable or canola oil
- 10 (6-inch) corn tortillas, each cut into 8 wedges
- Kosher salt for seasoning
- Heat oil in a large frying pan or cast iron skillet over medium-high heat until shimmering but not smoking or 350°F on a deep-frying thermometer, about 8 minutes. Meanwhile, line two large plates or baking sheets with paper towels and set aside.
- When oil is hot, add a few handfuls of tortilla wedges, being careful not to overcrowd, and fry until golden brown, about 2 minutes per side. Remove chips with a slotted spoon to the paper-towel-lined plates or baking sheets and sprinkle with salt. (Check the oil temperature in between batches and adjust heat accordingly.) Repeat with remaining tortillas and serve.