Wednesday, May 1, 2024
HomeHealthy FoodHome made Tortilla Chips Recipe - Love and Lemons

Home made Tortilla Chips Recipe – Love and Lemons


Learn to make home made tortilla chips with this step-by-step recipe! They’re tremendous crispy and flavorful. Get pleasure from them along with your favourite dip!


Homemade tortilla chips and salsa


If in case you have a bag of stale tortillas hanging out in your counter, don’t toss them. As an alternative, make home made tortilla chips!

These home made tortilla chips are crispy, flavorful, and lightweight as air. Made with simply 3 substances—corn tortillas, salt, and oil—they’re tremendous easy to make, and so they style 10 instances higher than any store-bought tortilla chips I’ve tried. I can simply devour a handful plain, however the crunchy chips rise up properly to dips like salsa and guacamole too. They’re the right snack for sport day, Cinco de Mayo, or a taco evening. Hold studying to learn to make them!


Hand using sharp knife to cut corn tortillas


The way to Make Tortilla Chips

My favourite methodology for tips on how to make tortilla chips is to fry them. I’m not usually one for frying at house, usually selecting to bake or air fry as an alternative, however relating to home made tortilla chips, truly frying is completely value it. They arrive out so gentle and crispy!

And a plus of frying tortilla chips? It doesn’t require all that a lot oil. You’ll simply want 1/4 to 1/2 inch within the backside of your Dutch oven or skillet. A be aware on oil selection: Ensure that to make use of a impartial oil with a excessive smoke level for this recipe. Avocado oil, vegetable oil, canola oil, and peanut oil would all work nicely!

Okay, let’s prepare dinner!

Step one on this recipe is chopping the tortillas. Use a pizza cutter or sharp knife to slice each into six wedges.


Tortilla triangles in Dutch oven with hot oil


Subsequent, warmth the oil. Place a heavy, high-sided skillet or Dutch oven over medium-high warmth. The oil is prepared when its temperature reads 350°F on an instant-read thermometer. No thermometer? For those who add a small piece of tortilla to the oil, it ought to sizzle.


Homemade tortilla chips sizzling in pot of oil


Then, add a single layer of tortilla triangles to the new oil. They need to match within the skillet with out overlapping. Use tongs to flip the chips repeatedly till they’re pale golden brown, about 2 minutes. If they’re browning too shortly, scale back the warmth.

When the chips are golden brown, allow them to drain. Use a spider or slotted spoon to switch them to a paper towel-lined plate or baking sheet and repeat with the remaining tortillas. Add extra oil to the pan as wanted.

Sprinkle with salt and serve!


Using spider to remove tortilla chips from hot oil


Home made Tortilla Chips Suggestions

  • Use dry corn tortillas. I feel it goes with out saying, however flour tortillas won’t work on this recipe. They’re too moist to crisp up properly within the oil. Plus, corn tortillas give the chips wealthy depth of taste. Stale tortillas are preferrred, however I’ve additionally efficiently made this recipe with dry corn tortillas straight from the grocery retailer.
  • An instant-read thermometer helps. With one, you’ll be capable to monitor the oil’s temp in order that it stays at 350°F as you prepare dinner. This recipe is workable with out one, however you’ll have to check the oil earlier than including the tortilla wedges (does a small piece of tortilla sizzle?) and alter the warmth up or down as wanted if the chips cease scorching or begin to brown too shortly.
  • Work in batches. For those who add too many tortillas to the oil directly, they’ll scale back the oil’s temperature significantly, in order that they received’t begin to crisp up immediately. Plus, this methodology for tips on how to make tortilla chips requires flipping them as they prepare dinner. If in case you have too many chips within the oil directly, you received’t be capable to flip them as usually as wanted.
  • Sprinkle them with salt. For the flavour of those home made tortilla chips to actually pop, it is best to sprinkle them with salt after cooking. I like to make use of effective sea salt, however your favourite kosher salt or flaky salt would work too!

What about baked or air fryer tortilla chips?

My scorching take? Don’t do it. I’ve tried making baked tortilla chips and air fryer tortilla chips so many instances, and each time, I’m upset by the outcomes. They don’t puff up in the way in which that fried chips do. As an alternative of turning into gentle and crisp, they’re thick, stiff, and stick-in-your-teeth crunchy.

Home made tortilla chips are a enjoyable deal with. Like I stated above, it’s SO value frying them!


Homemade tortilla chips recipe


Favourite Dip Recipes

Want a tasty dip to pair with this salty snack? You’ll be able to’t go fallacious with any of those:

Home made Tortilla Chips

Prep Time: 5 minutes

Cook dinner Time: 15 minutes

Complete Time: 20 minutes

Serves 6 to eight

Learn to make home made tortilla chips! Crispy and flavorful, they’re scrumptious plain or along with your favourite dip.

  • Excessive-heat cooking oil, equivalent to avocado, canola, or vegetable oil
  • 12 stale corn tortillas, minimize into 6 wedges every
  • Sea salt
  • Line a plate with paper towels.

  • Fill a heavy skillet or Dutch oven with ¼ to ½ inch oil. Warmth the oil over medium-high warmth till its temperature reads 350°F on an instant-read thermometer, or till a small piece of tortilla sizzles when added to the oil.

  • Add sufficient tortilla wedges to the pan to slot in a single layer with out overlapping. Use tongs to flip the chips repeatedly till they’re crisp and pale golden brown, about 2 minutes. If the chips are browning too shortly, scale back the warmth. Use a spider or slotted spoon to switch the chips to the paper towel-lined plate and repeat with the remaining tortillas, including extra oil to the pan as wanted.

  • Sprinkle with salt and serve instantly. Retailer leftover chips at room temperature for as much as 3 days.

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