Homemade Tortilla Chips
Crispy homemade tortilla chips made with just 3 ingredients in 20 minutes. Fry them on the stovetop for that authentic restaurant taste, or bake them for a lighter chip.
Ingredients
- 12 (6 inch) thin tortillas , I prefer the Mission's extra thin corn tortillas
- Vegetable or canola oil
- Salt , to taste
Instructions
- Using kitchen scissors or a pizza cutter, cut the tortilla into 6 triangles.
- Heat about 1/2 inch of oil in a large skillet over medium heat. Once the oil has reached 340°F, add about 12 tortillas to the pan. Cook about one minute per side, or until lightly browned. If you notice the oil getting too hot, turn the heat down. You do not want it over 350°F or the chips will burn.
- Remove chips with slotted spoon or tongs and place on a baking sheet lined with paper towels. Sprinkle salt on top of the chips immediately and allow to cool.
- Serve homemade tortilla chips with your favorite dip.
Notes
Baked version: To bake them instead, preheat the oven to 350°F. Brush each side of the tortilla with oil and then place on a foil lined baking sheet. Sprinkle with salt. Bake for 10 to 12 minutes, or until lightly browned.
Storage
Tortilla chips are best the day you make them, but leftovers keep well for a few days if stored right.- Counter: Let chips cool completely, then store in a paper bag at room temperature for up to 3 days. Avoid airtight plastic since trapped moisture turns them soft.
- Re-crisp: If they lose their crunch, spread chips on a baking sheet and warm in a 350°F oven for 3 to 5 minutes. They'll come back to life.
- Don't refrigerate or freeze. The texture suffers and they end up soggy or stale.
Nutrition
Serving: 12chips, Calories: 113kcal, Carbohydrates: 23g, Protein: 3g, Fat: 1g, Saturated Fat: 1g, Sodium: 23mg, Potassium: 97mg, Fiber: 3g, Sugar: 1g, Calcium: 42mg, Iron: 1mg
Nutrition provided is an estimate. It will vary based on specific ingredients used.
