Homemade Corn Tortilla Chips
Homemade Tortilla chips made from corn tortillas are a delicious way to enjoy an authentic Mexican appetizer or meal. Start your nachos off with crispy homemade chips or just use to dunk in great dips. You cannot go wrong with these small batch easy, crunchy and salty chips, which are a healthier option to bagged store chips.
Servings: 120 chips
Calories: 194kcal
Ingredients
- 20 corn tortillas
- vegetable oil
- sea salt
Instructions
- Use a pizza cutter and a cutting board to cut corn tortillas in six triangles. (see above for images)
- Heat oil in a heavy duty skillet over medium high heat. Wait until oil is heated before starting. You want your chip to begin frying immediately when you add your chip.
- Use tongs to drop triangles into hot oil.
- Heat for 30 seconds on one side and flip to heat another 15-20 seconds.
- Remove tortillas from pan and drain on a plate lined with paper towels.
- Sprinkle with sea salt immediately.
- Work in batches and repeat until all tortillas are cooked.
- Cool slightly before serving immediately or cool completely before storing in a resealable bag for up to 1 day.
Video
Notes
CHANGE FLAVORS: This tortilla chips are simply salted, but if you want to mix it up, once right out of the oil, add Cinnamon and Sugar for a sweet take on crispy chips. Other ideas are nutmeg, basil, rosemary - you can get really creative with flavoring your chips
SERVING SIZE: Serving size was calculated on 20 chips per person
TIMING: If your oil is extra hot, you may need to cut down the timing and if its not hot enough, up the timing. The key is to not burn them brown - so if you find that a batch is turning golden too quickly, turn down the heat of your oil.
Nutrition
Serving: 1g | Calories: 194kcal | Carbohydrates: 36g | Protein: 5g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Sodium: 133mg | Fiber: 5g | Sugar: 1g