Homemade Tortilla Chips
Serves 6 to 8
Learn how to make homemade tortilla chips! Crispy and flavorful, they're delicious plain or with your favorite dip.
Ingredients
- High-heat cooking oil, such as avocado, canola, or vegetable oil
- 12 stale corn tortillas, cut into 6 wedges each
- Sea salt
Instructions
- Line a plate with paper towels.
- Fill a heavy skillet or Dutch oven with ¼ to ½ inch oil. Heat the oil over medium-high heat until its temperature reads 350°F on an instant-read thermometer, or until a small piece of tortilla sizzles when added to the oil.
- Add enough tortilla wedges to the pan to fit in a single layer without overlapping. Use tongs to flip the chips continuously until they are crisp and pale golden brown, about 2 minutes. If the chips are browning too quickly, reduce the heat. Use a spider or slotted spoon to transfer the chips to the paper towel-lined plate and repeat with the remaining tortillas, adding more oil to the pan as needed.
- Sprinkle with salt and serve immediately. Store leftover chips at room temperature for up to 3 days.