Ingredients
8 (6-inch) corn tortillas
Vegetable oil, for frying
Kosher salt
Instructions
- Heat about 2 inches of vegetable oil in a large, deep pan or skillet over medium-high heat. The oil should be hot enough to fry the chips but not smoking (around 350°F).
- While the oil heats, stack the corn tortillas and cut them into 6 wedges to make triangles.
- Once the oil is hot, carefully place a few tortilla wedges into the pan, ensuring they don’t overcrowd. Fry the chips in batches for about 2-3 minutes, turning occasionally, until they’re golden brown and crispy.
- Use a slotted spoon or tongs to remove the chips from the oil and place them on a plate lined with paper towels to drain excess oil.
- While the chips are still hot, sprinkle them with kosher salt to taste.
- Allow the chips to cool slightly before serving.
Notes
Store leftover tortilla chips in an airtight container at room temperature for up to 3 days. They’re best enjoyed fresh.
For a lighter version, bake the chips by brushing them with oil and baking them at 375°F for 10-12 minutes.
If you prefer spiced chips, add chili powder, cayenne pepper, or paprika for extra heat.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Snack
- Method: Frying
- Cuisine: Mexican
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving (about 8 chips)
- Calories: 150
- Sugar: 0g
- Sodium: 200mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 0mg
